1. Pat chicken breasts dry and season both sides with salt and black pepper.

2. Heat butter and olive oil in a large skillet over medium high heat.

3. Add chicken breasts and sear undisturbed for 5 to 6 minutes per side until golden and cooked through.

4. Transfer chicken to a plate and tent with foil to keep warm.

5. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.

6. Pour in chicken broth and scrape up browned bits from the pan, letting it reduce slightly.

7. Slowly whisk in heavy cream and simmer for 3 to 4 minutes until the sauce thickens.

8. Stir in parmesan cheese and lemon juice if using, then return chicken to the skillet.

9. Spoon sauce over chicken and simmer on low for 2 to 3 minutes to combine flavors.

10. Garnish with chopped parsley and serve immediately with your choice of sides.