In a shallow dish, combine the all-purpose flour and lemon pepper seasoning and mix until evenly blended.
Pat the thinly sliced chicken breasts dry with paper towels, then dredge each piece in the seasoned flour, pressing lightly to coat both sides and shaking off excess.
Heat a large skillet over medium heat and melt the 2 tablespoons of butter until foaming.
Place the coated chicken slices in the skillet in a single layer (cook in batches if needed). Cook until golden and cooked through, about 3–4 minutes per side.
Repeat with remaining chicken, adding more butter if necessary, then transfer cooked chicken to a plate and serve.
