Pound out each chicken breast to 1/4 inch thick. You can also filet the chicken if you would like.

Heat olive oil in a large skillet over medium high heat and add the chicken breast.

Season with salt and pepper

Allow it to cook for 5 minutes until the chicken is brown.

Flip and let it cook for another 5 minutes until both sides are brown.

Remove the chicken from the pan and place it on a separate plate.

Add butter and garlic to the pan and saute until the butter is melted.

Add 1 1/2 cups of chicken broth and use a spatula to scrape the brown pieces from the pan. (This gives the sauce great flavor.)

Place the chicken back into the pan.

Squeeze the juice from one lemon over the chicken in the pan.

Cover and cook over medium heat until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Remove the lid.

In a separate bowl combine 1-2 tablespoons of cornstarch with the 1/2 cup heavy cream.

Stir the mixture into the pan.

Stir in parsley.

Allow the chicken to cook for 2 minutes until the sauce has thickened.

Slice the remaining lemon and serve with the chicken.

Serve over rice, potatoes, or egg noodles. Enjoy!