Season chicken with salt and pepper. Heat 1 tbs olive with a tbs of butter.
Sauté chicken until it’s golden brown on all sides. Remove to plate and set aside.
Add wine and scrape up any brown bits. Cook for 1-2 minutes until alcohol smell disappears.
Add chicken stock, lemon, and thyme. Cook on medium 4-5 minutes.
Lower the heat and add the cream. It’s important that cold cream doesn’t hit a hot pan because that could break your sauce, causing it to separate. Stir it in and as it comes together, raise heat to medium-low.
Once the sauce comes to a gentle bubble, add the chicken and any juices left on the plate back into to the sauce.
Sprinkle with Parmesan cheese and serve.