Season chicken with garlic and herb seasoning and dredge in flour.
Cook chicken in olive oil until golden brown on both sides, then set aside.
Sauté minced garlic in the same skillet.
Add chicken broth and lemon juice, simmer until reduced.
Stir in heavy cream.
Return chicken to the skillet, coat with sauce, and simmer for 20 minutes until sauce thickens.
Garnish with parsley or basil.
Serve over rice or pasta.
