Method

In a shallow dish, combine the flour with the garlic powder,salt and black pepper.
Butterfly the chicken breasts right through the centre to make 4 even sized breasts. Dredge in the flour, give them a shake then place to one side. Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.
Turn heat down to a medium and add garlic. Fry for 1 min until it just begins to brown, then pour in stock. Use a wooden spoon to scrape off any flavour stuck to the pan, then add in the remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper. You could add some cornflour mixture to bind it.
Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste