In a pan melt the butter and olive oil on a medium heat. When the butter foams add the chicken breast to the pan, as many as you can fit but they shouldn’t overlap. Fry them briefly on each side adding the seasoning. Transfer the chicken onto a plate.
Now put the heat up and pour the white wine into the pan. Cook it until it substantially reduces its volume and the sauce gets golden in colour. Scrape and stir the cooking residues from the bottom of the pan.
Now add the lemon juice and half of the chopped parsley.
Transfer the fillets back into the pan to finish off the cooking while spooning the sauce over the meat. Add more seasoning and grated lemon zest if using.
At this stage you can add more lemon juice and butter to create more sauce.
Turn the fillets a couple of times, they really don’t need much cooking.
Once cooked transfer the chicken into a serving dish, pour over the sauce and garnish with the remaining parsley.