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Season the chicken breasts with salt, pepper, and garlic powder on both sides then dredge in flour and shake off the excess. Place the dredged chicken on a parchment paper lined baking sheet. Set the remaining flour aside.
Heat a large pan to a touch less than medium heat, then add the olive oil and 2 tablespoons of butter to the pan. Sear the chicken until cooked through (approximately 3-4 minutes per side) then set the chicken aside on a platter lightly tented with foil.
Using the same pan, turn the heat to medium-low and add the shallot and remaining butter along with a pinch of salt. Saute until translucent then add 2 tablespoons of the dredging flour and cook until no white spots remain.
Add the wine and chicken stock to the pan and turn heat to high. With a wooden spoon scrape the pan to dislodge all of the brown bits. Let the sauce boil for 2 minutes then lower to a simmer and mix in the lemon juice and coarse black pepper.
Add the cream and bring back to a simmer. Taste test the sauce and adjust salt, pepper, and lemon juice levels if required.
When satisfied with the taste of the sauce, add the chicken and half the parsley and gently coat all the pieces. Cook for 2-3 minutes to warm through. Turn off heat and add the remaining parsley and lemon slices. Serve with crusty bread. Enjoy!