Season chicken on both sides with salt and pepper
Pour flour in an even layer on a shallow plate, then dredge both sides of the chicken to coat, shaking off excess
Heat the saute pan over medium-high heat, then add olive oil and 1 tbsp soy-free Earth Balance; allow Earth Balance to melt and swirl pan until it’s coated
Add chicken breasts in a single layer and cook until golden brown, about 5-6 minutes
Carefully flip each breast and cook until golden brown on the other side (about 5-6 minutes) and a meat thermometer inserted in the thickest piece of chicken reads 165 degrees
Turn off heat and remove chicken to a plate
Add garlic to pan, then turn heat back on to medium and cook until garlic is fragrant and beginning to brown
Whisk in chicken broth and lemon juice, scraping up any brown bits leftover from the chicken
Bring liquid to a simmer, and allow to cook until liquid has reduced by half, about 2 minutes
Add remaining 3 tbsp Earth Balance and lemon zest and stir until a creamy sauce forms
Put chicken back in skillet and spoon sauce over top
Garnish with parsley if desired and serve