Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/2-inch thickness.
Season each side of the chicken breast well with sea salt and freshly cracked pepper, to taste. Place the flour on a plate then dredge each side of the seasoned chicken breasts lightly in the flour.
Heat the olive oil in a large skillet over medium-high heat. Add the dredged chicken to the HOT pan and cook, flipping once, until lightly browned, about 4 minutes per side, or until cooked through. Transfer the chicken to a plate; set aside.
Add the sliced garlic to the pan and cook over medium-high heat, stirring constantly, for about 45 seconds.
Add the chicken broth, lemon zest, and lemon juice making sure to scrape up any browned bits from the pan. Bring to a boil and let the sauce reduce for a few minutes. Season with sea salt and freshly cracked pepper, to taste.
Add the fresh dill and a dollop of butter and mix until well combined. Add the chicken back to the sauce and coat with the sauce.
Place onto a serving plate along with the extra sauce on the side. Serve immediately. Enjoy.