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Warm olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper, then place in the skillet and sauté for 2-3 minutes per side, until cooked through and golden brown on the outside. Remove the cooked chicken to a plate and set aside.
Add a tiny bit more olive oil to the skillet, followed by the garlic and rosemary. Sauté for 30-60 seconds, just until fragrant, then add broth. Add wine, if using. Scrape the bottom of the skillet to loosen any browned bits.
Bring the liquid to a simmer. Cook until the sauce is reduced and slightly thickened, probably 4-5 minutes. Add the lemon juice, followed by the butter, and simmer until butter melts. Sample and add more salt and pepper to taste.
Return chicken to the pan and spoon sauce generously over each piece. Sprinkle with parsley and additional rosemary or lemon wedges, if desired. Serve and enjoy!