Pat the chicken breasts dry with paper towels. If they are thick, slice them horizontally or pound them to about 1/2-inch thickness.

In a shallow dish, combine the all-purpose flour, half of the grated Romano cheese (1/4 cup), salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's evenly coated.

Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the dredged chicken breasts to the hot pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic to the same skillet. Sauté for about 30-60 seconds until fragrant.

Pour in the chicken broth and fresh lemon juice. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it reduce slightly for 2-3 minutes.

Remove the skillet from the heat. Stir in the remaining 1/4 cup of grated Romano cheese until it melts and the sauce becomes creamy. Stir in the chopped fresh parsley.

Return the cooked chicken breasts to the skillet, spooning the sauce over each piece. Garnish with additional fresh parsley and lemon slices, if desired. Serve immediately.