1. Preheat grill or grill pan to medium-high heat.

2. In a bowl combine olive oil, minced garlic, salt, and pepper; coat chicken and marinate 20 minutes.

3. Pat chicken dry and brush grill with oil; place chicken on grill and cook 5–6 minutes per side until internal temperature reaches 165°F.

4. Remove chicken and let rest under tented foil for 5 minutes, then slice.

5. In a skillet melt butter over medium heat and sauté remaining garlic for 30 seconds.

6. Pour in heavy cream and chicken broth, simmer on low heat without boiling.

7. Whisk in parmesan cheese gradually until sauce thickens, about 3–4 minutes.

8. Stir in italian seasoning and lemon juice, adjust salt if needed.

9. Add sliced chicken to sauce, coat evenly, garnish with parsley, and serve.