Step 1: In a shallow bowl, whisk together the flour, grated parmesan cheese, salt, and pepper.
Step 2: Dredge each chicken piece in the flour mixture, shaking off any excess. Set aside on a clean plate.
Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken in batches.
Step 4: Sear the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and keep warm.
Step 5: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 6: Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape the bottom of the pan to release the flavorful bits. Let the liquid simmer for 2-3 minutes until slightly reduced.
Step 7: Stir in the heavy cream and let the sauce simmer for another 2 minutes until it begins to thicken.
Step 8: Return the chicken to the skillet, spooning the sauce over each piece. Garnish with fresh parsley and lemon slices before serving.