1. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with salt, pepper, and flour until evenly coated. The flour should create a thin, even layer, not a thick paste.

2. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the floured chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The chicken should have a nice crust. Remove the cooked chicken to a plate and set aside.

3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant. Do not let the garlic burn.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This “deglazing” adds a lot of flavor. Bring the broth to a simmer, then stir in the heavy cream and lemon juice. Let it simmer gently for 2-3 minutes, allowing the sauce to thicken slightly.

5. Return the cooked chicken to the skillet. Add the frozen peas and stir everything together. Continue to simmer for 2-3 minutes, or until the peas are heated through and the sauce has thickened to your desired consistency. The sauce should coat the back of a spoon.

6. Taste and adjust seasonings if needed. Garnish with fresh chopped parsley before serving.