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Place chicken breasts on a cutting board and cover with a piece of parchment paper/plastic wrap.
Flatten with a meat mallet or rolling pin until approximately 1cm thick. Drizzle each chicken breast with a little olive oil then season with salt and pepper on both sides.
Cook the chicken in a large pan set over medium-high heat until golden brown on both sides then remove from the pan and set aside.
In the same pan, add a splash of olive oil then add the shallots and garlic. Cook until soft and translucent then pour in the cream.
Add the lemon juice and bring to a simmer. Cook for 5 minutes then stir in the Parmesan and season with salt and pepper.
Add the chicken back to the sauce (with any resting juices) and allow to simmer for 3-5 minutes then scatter with parsley and serve.