Prepare the scaloppine. Place three boneless, skinless chicken breasts on a cutting board. Use your palm to hold one firmly in place. With a filleting knife or sharp chef’s knife, carefully slice it in half horizontally, starting at the thicker side, using smooth, firm strokes. Cut remaining breasts the same way. You will end up with 6 slices. Place each slice between two sheets of waxed paper or plastic wrap, one at a time, and pound it gently with a meat mallet just enough to even out its thickness. Each slice should be between ¼ and ⅓ inch thick.

Season and dredge the scaloppine. Sprinkle salt and pepper on both sides of the chicken slices. Line a rimmed baking sheet with parchment or waxed paper. Place the flour into a shallow bowl. Dip each of the scaloppine in the flour, completely covering both sides. Shake off the excess and set them on the baking sheet.

Sauté the scaloppine. Heat the oven to 200°F and place a deep platter inside to warm. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. When the oil is shimmering, arrange 2 or 3 chicken slices in the skillet, taking care not to crowd them. Cook on medium for 4 minutes, turning them once, until very lightly browned and cooked through. Transfer them to the platter in the oven to keep warm. Cook the remaining pieces of chicken in the same way, transferring each batch to the oven.

Make the pan sauce. Add the remaining tablespoon of olive oil to the skillet, lower the heat to medium-low, and stir in the shallot. Cook, stirring, for about 5 minutes, until the shallot is softened and translucent. Stir in the minced herbs. Cook for a minute or two, until the herbs release their aroma, then raise the heat to medium-high and stir in white wine. Let it simmer for about 2 minutes, until reduced. Pour in chicken stock and season the sauce with a pinch of salt and a generous grinding of pepper. Cook until the sauce is slightly thickened, about 1 minute. Stir in the lemon zest and juice. Simmer, stirring, for another 3 to 5 minutes to fully incorporate the lemon juice and bring the sauce together. Taste and season with additional salt and pepper, if needed.

Finish and serve. Remove the platter of chicken from the oven and spoon the pan sauce over the top. Garnish with thinly sliced half-moons of lemon and serve.