Using a microplane zester, zest lemons then cut in half and squeeze lemons for juice (you should have about 1/3 cup of fresh lemon juice)
In a large ziplock bag, combine the flour, salt, pepper and garlic powder and shake well to mix
Drop chicken cutlets into bag, one at a time, and coat with flour mixture shaking off any excess flour. Set aside
Heat a large skillet over medium-high heat and add the olive oil
When pan is ready, add the butter, then add the chicken cutlets as soon as the butter is melted.
Cook chicken for 2-3 minutes until lightly golden brown on each side.
Stir Better Bouillon chicken stock concentrate into 1/2 cup hot water until mixed
Reduce heat to medium-low and add prepared broth, drained artichokes, lemon juice, 1 tsp lemon zest (or more to taste)
Simmer on low heat until sauce is thickened, about 5 minutes.
Garnish with fresh chopped parsley and serve over pasta, rice or mashed potatoes.