Preheat oven to 350° Heat oil in an oven safe skillet on med-hi. Season chicken with salt/pepper. Once oil it hot, add breasts skin side down and cook about 5 minutes without moving to sear skin.
Flip and cook a few more mins to brown second side. Then place skillet in the oven and let chicken roast until internal temp is about 160°. Remove chicken to a plate covered with foil to rest.
Carefully return the skillet to the stove and heat on medium.
Add shallots to the skillet and cook a few mins. Add garlic for one minute.
Pour in wine and let it reduce a bit.
Add broth, stirring well.
Add the butter and whisk in. Return the chicken to the skillet and heat a few more minutes in the sauce.
Add parsley and lemon slices.
