Cut the chicken breasts into large chunks, then add the flour in a bowl and coat well all the chicken pieces. Set aside.

In a skillet, add the tablespoon of butter and turn on the heat. When it melts, add the chicken pieces and brown on all sides.

Add the milk and lemon juice, salt, and black pepper to taste. Mix well and bring to a simmer, then turn down the heat and let the sauce reduce for 10-15 minutes until creamy.

Serve immediately with freshly chopped parsley.