Directions:

Season chicken with salt, pepper and garlic powder; if there is time, marinate for 30 minutes in seasonings with lemon juice and olive oil.

To Cook In Instant Pot:

Use Saute function and add olive oil to the pot; add chicken pieces and cook on each side for 2-3 minutes or until golden brown (working in batches depending on how many pieces of chicken you're cooking). Remove from Instant Pot and set aside.

Melt butter in Instant Pot and stir in chopped onions and garlic. Add lemon juice and cook for 1 minutes, stirring to combine. Add Italian seasoning, lemon zest and chicken broth.

Place chicken back into Instant Pot, lock the lid, and turn valve to SEALING. Select Manual or Pressure Cook setting (depending on your model) and set timer for 7 minutes. It takes about 5-10 minutes to come to pressure and begin counting down the cooking time. When done, release pressure for 2 minutes, then remove lid.

Remove chicken from Instant Pot and set aside on large serving platter. Stir in heavy cream (thicken with cornstarch slurry or 1/2 teaspoon xantham gum, if thicker sauce is desired). Turn Instant Pot to Saute function, and cook, allowing sauce to bubble and thicken. Turn off and add chicken into sauce to coat.

Sprinkle chicken with chopped parsley; spoon sauce over chicken and garnish with lemon slices, if desired.

To Cook on the Stove in a Skillet:

In a small bowl combine 3/4 cup flour with 1 tablespoon Italian seasoning and stir together. In a medium-sized skillet over medium-high heat, add olive oil and butter until melted and heated. Dredge chicken pieces in flour mixture (retaining any excess flour mixture and setting aside), then add to skillet and cook 3-4 minutes on each side until chicken reaches 165 degrees inside and is browned. Remove from skillet and set aside.

Return pan to heat and melt butter; stir in garlic and cook just for a minute 'til starting to soften. Sprinkle 3 tablespoons of reserved seasoned flour mixture into pan and stir. Stir in lemon juice and chicken broth to deglaze pan and cook for 1 minute more. Lower heat and stir in cream, cooking and stirring until sauce is bubbled and thickened up slightly; add chicken back to skillet.

Spoon sauce over chicken, and serve chicken sprinkled with chopped parsley and garnished with lemon slices, if desired.