Sprinkle each side of the chicken breast with the seasonings.
Melt the butter in an oven proof skillet over the medium heat and sear the chicken for 2-3 minutes on each side until golden. Remove from the pan and set aside.
Add the white wine (or chicken broth), scrape the pan well to deglaze and bring the wine to a simmer. Allow it to reduce for 5-6 minutes.
Stir in the heavy cream, parmesan and lemon juice, stir until the cheese has melted completely and a creamy parmesan sauce forms.
Place the chicken in the cream sauce. Bake for 20 minutes, or until chicken is cooked through.
Notes
Serve with lemon wedges, parsley and additional parmesan for garnish. Another variation is to add 1-2 tablespoons of capers to the sauce for a flavorful touch.Each serving has 2 net carbs.