1/2 cup plus 1 tablespoon flour, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless skinless chicken breasts
1/4 cup unsalted butter
1 cup chicken broth
1 cup heavy whipping cream, divided
juice from 1/2 a lemon
1 lemon thickly sliced
Italian parsley, roughly chopped, for serving
Add 1/2 cup flour, salt, and pepper to a large resealable bag. Add chicken, seal bag, and shake to coat. In a large skillet, over medium heat, melt butter. Remove the chicken from the bag, shaking off excess flour and add to skillet. Cook for 7-9 minutes per side, until chicken is cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.
Add chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, scraping bits off bottom of the pan with a wooden spoon as you go. Reduce the heat to low, and simmer, uncovered, 8 minutes. Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes until the broth has reduced to about 1/3 of a cup. Transfer the lemon slices to the plate with the chicken. Stir in 3/4 cup cream and the lemon juice and simmer over medium-low for about 5 minutes. Add remaining tablespoon of flour and remaining 1/4 cup cream to the skillet and whisk until smooth. Bring sauce to a boil and cook for 1-2 minutes until sauce has thickened. Slip the chicken back into the sauce and flip it over once to coat. Garnish with caramelized lemon slices and parsley.