Slice your 2 chicken breasts in half horizontally to get 2 thin cutlets from each breast. Salt and pepper each side. ** (see notes)
Combine olive oil and 1 tablespoon of butter in a large skillet. Heat over medium heat until the butter is melted and the oil is hot and sizzling. Using a fork or pair of tongs, gently add your chicken pieces to the skillet. You may need to do 2 batches if they don't fit comfortably. Cook the chicken on medium heat for about 2 minutes per side, or until golden brown on both sides. Transfer the chicken to a plate. Set aside to make the sauce.
In the same skillet you cooked the chicken in, add another tablespoon of butter along with the garlic. Cook the garlic for about 30 seconds to 1 minute, or until toasted and lightly browned.
Move the skillet off the heat and add in your white wine. Return the skillet to medium heat and bring the wine up to a boil. Cook the wine, using a wooden spoon to scrape the sides and bottom of the skillet, until it reduces by about half (2 minutes).
Add in your water, lemon juice, and remaining 3 tablespoons of butter to the skillet. Heat over medium heat, stirring constantly, until the sauce comes to a boil and the butter is fully melted. Add salt and pepper to taste.
Return your chicken to the skillet and simmer for another 2 minutes, or until the chicken is fully cooked. Top with some lemon slices and fresh parsley (optional). Serve on its own, or over some rice, vegetables, pasta, or potatoes!