Season the chicken pieces generously with salt and pepper on both sides. Place the flour in a shallow bowl and dredge each piece of chicken, shaking off any excess. In a large skillet, heat the olive oil and one tablespoon of butter over medium-high heat. Once the pan is hot, add the chicken. Sear for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Lower the heat to medium. In the same skillet, add another tablespoon of butter. Sauté the minced shallots for 2 minutes until softened, then add the garlic and cook for 30 seconds until fragrant. Pour in the white wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half. Pour in the chicken broth and add the fresh thyme. Simmer for another 3-4 minutes until the sauce begins to thicken slightly.

Stir in the remaining tablespoon of butter and the lemon juice to create a glossy finish. Return the chicken and any accumulated juices back into the skillet. Spoon the sauce over the chicken and let it simmer for one minute to reheat. Garnish with freshly chopped parsley. Serve immediately while the sauce is hot and silky.