Slice chicken horizontally into three or four thinner pieces, then pound flat using a meat mallet.

Dredge the chicken into the flour and lay them on a plate until all pieces have been coated.

Heat oil and butter in a large non-stick skillet over medium high heat; then add the chicken.

Allow the chicken to brown and cook through on each side; approximately 3-5 minutes per side depending on their thickness.

Once done, place in an oven safe casserole dish until all of the pieces have been cooked.

Top with the prepared lemon butter sauce; then bake in a 350 degree F oven for 15-20 minutes.

Melt butter in a medium saucepan over medium heat and add the garlic. Saute for 30 seconds.

Whisk in the flour forming a roux.

Gradually add the chicken broth, whisking as you are pouring so as not to form lumps.

Next, add the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened.

Season with salt and pepper.