Preheat the oven to 350 degrees
Slice the chicken breasts in half widthwise so you end up with thin chicken breasts. Pat the chicken dry and season it with salt and pepper.
In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Heat the olive oil in a large cast iron skillet over medium heat. Add the chicken and allow each side to brown up for 3-4 minutes per side. Remove the chicken to a plate.
Add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened.
Let sauce reduce for about 8-10 minutes, remove from the flame. Add the butter and whisk until the butter completely melts. Add the heavy cream and chicken to the pan and stir until combined.
Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. and Top with chopped parsley and lemon slices. If you do not have an oven safe skillet, transfer the chicken to a baking dish and then pour the sauce on top and Top with chopped parsley and lemon slices.