On a plate, add flour. With each chicken breast, slice it in half (or thirds) to make thinner pieces. Sprinkle first with a pinch of salt and pepper on one side of the chicken. Then coat chicken with flour on both sides.

In a small bowl, combine the chicken broth, lemon juice, garlic and 1 tablespoon of flour. Whisk together.

Position a rack in the lower third of the oven and preheat the oven to 175ºC.

Heat 1 tablespoon of olive oil in a large oven-safe non-stick frying pan over medium-high heat. Cook the chicken in batches to prevent overcrowding. Allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, it will be finished in the oven. Add a little more oil into the frying pan if you cook the chicken in more than one batch. Transfer the chicken to a plate.

Reduce the heat to medium. Add the onion to the frying pan and saute for 1 minute. Add the chicken stock mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase the heat up to medium-high and let sauce come to a simmer. Continue to cook the sauce for 5-8 minutes until thickened and slightly reduced. Remove from the heat, add the heavy cream, whisk to combine. Place the frying pan back on the heat for just 30 seconds. Don't allow the sauce to boil.

Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken so it's fully covered.

Place the frying pan in the oven for 5-8 minutes or until the chicken is completely cooked through.

Top with chopped parsley and serve warm with additional lemon slices.