Salt and pepper chicken breasts on all sides, then lightly dredge in flour, shaking off excess.

In an oven safe skillet, melt 6 TBLS of butter and 2 TBLS of olive oil over medium heat. Place the breasts skin side down and let cook without moving for 10 minutes.This will allow the skin to lightly brown.

Take the skillet with the breasts still in it and place it in a 375 degree oven for 10 minutes. Remove skillet from oven and return to stove.

Flip the breasts over in the skillet and add another 6 TBLS of european butter to the pan. Zest one lemon over the breasts and squeeze the juice of the lemon over the chicken. If needed, add a few spoons of chicken stock to the pan, and let cook, basting the breasts with the butter sauce in the pan. When the breasts reach an internal temperature of 150, sprinkle with chopped parsley and chives, remove from the pan, pour sauce over,and let sit for another 10 minutes.

Slice the breasts diagonally and at a slant for service.