Place chicken breasts on a cutting board and, using a chef’s knife, cut the chicken breasts in half, crosswise. You should have a total of 8 chicken pieces that are around a 1/4-inch-thick.
In a shallow plate combine coconut flour, lemon pepper seasoning, lemon zest, and salt.
Toss chicken breasts in the flour mixture until coated on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts to the hot oil in a single layer, and cook for 3 to 4 minutes per side, or until cooked through. Depending on the size of the skillet, you may have to cook chicken in batches. Cooking time will also depend on the size of the chicken breasts.
Remove cooked chicken from skillet and set aside on a plate.
Add 1 tablespoon butter to the skillet and minced garlic; cook for 30 seconds.
Carefully pour in chicken broth and stir, scraping up the browned bits from the bottom of the skillet.
Stir in lemon juice and continue to cook for 3 to 4 minutes, or until sauce has slightly reduced.
Add remaining butter and let melt through.
Put chicken back into the skillet and cook for 1 minute, or until heated through.
Remove from heat.
Garnish with parsley and lemon slices; serve.