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In a pan over medium heat, add olive oil. Once warm, add the shallots and sliced lemons and saute until translucent, salting as you go. This typically takes 2-3 minutes. Add the minced garlic after 3 minutes and cook for another 2 minutes.
Stir in the chicken stock and season with salt and pepper to taste. Bring it up to a simmer and reduce the liquid by half.
Stir in the heavy cream and season with salt to taste. Bring up to a simmer and reduce until it is a nappe, thick enough to be a sauce or coat the back of a spoon without moving.
Stir in juice from ½ a lemon and taste to adjust for seasoning accordingly.
Serve immediately and enjoy.