Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper.
Place chicken in the skillet and cook for 5-7 minutes on each side, until golden brown.
Remove chicken and set aside.
In the same skillet, add butter and minced garlic; sauté until fragrant.
Pour in white wine and chicken broth, stirring to combine.
Add shrimp to the skillet and cook until pink, about 3-4 minutes.
Return chicken to the skillet and drizzle with lemon juice.
Sprinkle with chopped parsley before serving.
Serve over pasta or with crusty bread.