3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 4-5 minutes until the chicken is golden brown. Flip and cook for 3-4 minutes until cooked through and golden brown on both sides. Remove and set aside, tenting with foil to keep warm.
4
Turn the heat down to medium-low. Add the butter and garlic to the skillet. Cook for about 1 minute until nice and fragrant. Add the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 4-6 minutes until it thickens. Turn off the heat.
5
Add the lemon juice and fresh parsley. If using heavy cream, add the heavy cream and parsley to the sauce first. Once it is nice and creamy, turn off the heat and add the lemon juice. Whisk so the cream doesn't curdle. Taste and season as needed.