In a bowl, combine flour and garlic & herb seasoning. Dredge chicken in seasoned flour.
Heat a sauté pan with oil. Sauté chicken turning over once. Add stock and lemon juice (careful not to pour directly on chicken) and allow to simmer for 10 minutes or until chicken is cooked through. Garnish with parsley and serve.
Finish with Parmesan and Pecorino Romano cheese, if desired.
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