For the Chicken:

2 chicken breasts (about 9 oz/250 g each), butterflied into 4 fillets

1/4 cup all-purpose flour

1 tsp garlic powder

1 tsp salt (plus more to taste)

1/2 tsp black pepper (plus more to taste)

1 tbsp olive oil

6 tbsp unsalted butter, divided

2 cloves garlic, minced

1/2 cup chicken stock

1 tbsp fresh parsley, finely chopped

1 lemon, cut into wedges (for serving)

For the Fries:

4 medium potatoes (russet or Maris Piper), cut into fries

2 tbsp olive oil

Salt and pepper to taste

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Preheat oven to 425°F (220°C). Toss potato fries with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and bake 25–30 minutes, flipping halfway, until golden and crispy.
Mix flour, garlic powder, salt, and pepper in a shallow dish. Dredge chicken fillets, shaking off excess.
Heat 1 tbsp butter with olive oil in a skillet over medium-high heat. Cook chicken 3–5 minutes per side until golden and cooked through. Remove and set aside.
Lower heat to medium. Add garlic and sauté 1–2 minutes. Pour in chicken stock, scraping up browned bits. Add remaining butter and whisk until melted and emulsified. Stir in parsley and season to taste.
Return chicken to the skillet, spoon sauce over the top, and serve with crispy fries. Drizzle extra sauce over both and add lemon wedges on the side.