Slice the chicken breast fillets in half lengthwise to create thinner pieces. Season both sides generously with salt flakes and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat. Working in batches, cook the chicken for about 3–4 minutes per side until golden brown and cooked through, reaching an internal temperature of 74°C / 165°F.

Transfer the cooked chicken to a plate and set aside. Add the butter to the same pan and let it melt.

Add the chopped shallot and garlic to the pan and sauté for 2–3 minutes until translucent and fragrant.

Pour in the chicken broth or stock and sprinkle in the gelatin or glucomannan powder. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.

Add the fresh thyme leaves and bring the sauce to a gentle simmer. Let it cook for 3–4 minutes until slightly reduced and thickened.

Stir in the lemon zest and lemon juice, blending the flavors into the sauce.

Return the cooked chicken to the pan, nestling it into the sauce. Cook for another 2–3 minutes until heated through.

Garnish with lemon slices and freshly chopped parsley before serving