1-First, prepare the chicken by slicing each breast into two thin cutlets. Season them with Italian seasoning, salt, and black pepper, then rub flour evenly over both sides. This helps create that golden crust when cooking.

2-Heat a large skillet over medium heat and add olive oil plus 1 tablespoon of butter. Cook the chicken for about 4 minutes on each side until it’s golden brown and fully cooked. Remove it from the skillet and keep it warm while you move on to the sauce.

3-Peel and smash the garlic cloves, then add the remaining butter and garlic to the same skillet. Sauté on medium-low for 3 minutes until the garlic is lightly browned and fragrant, stirring often. Pour in the chicken broth and heavy cream, then add garlic powder. Stir to scrape up those tasty browned bits from the pan.

4-Simmer the sauce for 8-10 minutes until it’s reduced and thickened. Taste and season with salt and pepper as needed, then return the chicken to the skillet. Spoon the sauce over the chicken and warm it through. For a finishing touch, garnish with fresh chopped parsley if you have it on hand.