Cut chicken breasts in half lengthwise. Then place a breast piece between two pieces of plastic wrap and use a meat tenderizer to pound into an even thickness. Repeat with the remaining chicken.
In a shallow bowl, mix together the flour, onion powder, salt, and pepper.
Coat each chicken piece in the seasoned flour and shake off any excess.
Place a large skillet over medium heat and add the olive oil. Once the oil is hot, cook the chicken for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set it aside.
To the same skillet, add the butter, Once melted add the garlic and cook for 1 minute until fragrant.
Stir in the chicken broth and lemon juice and cook for 1-2 minutes. Add the heavy cream, stir to combine, and cook for 2 minutes until warmed through.
Return the chicken to the skillet and cook for 2 minutes to warm the chicken. The coating on the chicken will help thicken the sauce a little.
Serve warm garnished with chopped parsley and lemon slices. Drizzle more sauce over the dop or serve on the side so everyone can add as much sauce as they like.
Notes
Nutritional information assumes all of the sauce will be consumed.