Pat chicken breasts dry with paper towels and pound to even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and pepper.

Dredge seasoned chicken lightly in flour, shaking off excess. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add chicken breasts to hot pan without crowding. Cook undisturbed for 5 minutes until golden crust forms, then flip and cook 4-5 minutes more until internal temperature reaches 165°F. Transfer to a plate and tent with foil.

Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet. Add minced garlic and sauté 30 seconds until fragrant but not browned.

Pour in white wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let wine reduce by half, about 2-3 minutes.

Add chicken stock, lemon juice, and lemon zest to the skillet. Bring to a gentle simmer and cook 2 minutes to concentrate flavors.

Return chicken breasts to the pan, nestling them into the sauce. Spoon sauce over chicken and simmer 3 minutes to finish cooking and meld flavors.

Remove pan from heat. Stir in freshly grated Romano cheese until melted and sauce becomes silky. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Sprinkle with chopped fresh parsley and serve immediately with your choice of pasta, rice, or vegetables. Spoon extra sauce over chicken at the table.