In a large skillet, heat 2 tbsp of olive oil over medium-high heat.

Add the chicken breast cutlets to the skillet along with salt and pepper to taste.

Cook chicken thoroughly, flipping partway through.

Meanwhile, blanch the broccoli for 5 minutes, rinsing in cold water right away and draining well.

Once the chicken is thoroughly cooked, remove from the skillet and reduce heat to medium.

Add minced garlic to the skillet and saute for 30 seconds.

Add the white cooking wine, and whisk to scrape the bits off the bottom of the pan.

Continue cooking until the wine has mostly absorbed.

Add chicken broth and heavy whipping cream to the skillet. Whisk well until combined. Cook until the sauce thickens.

Whisk in the parmesan cheese and then turn the heat off and allow it to cool slightly.

Finally, add lemon juice and stir.

Add the chicken and broccoli to the skillet, mix, and top with freshly chopped parsley and sliced lemons before serving.