Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet/rolling pin/fist. 

Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning. Dredge the seasoned chicken in flour and shake off any excess.

Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.

With all the bits and oil left in the pan, melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired. Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined. Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.

Serve with lemon slices and freshly chopped parsley. Enjoy!