1-First, slice each chicken breast into two thinner cutlets or opt for thin-cut ones to ensure even cooking.

2-Next, season theіст chicken with Italian seasoning, salt, and black pepper, then coat both sides evenly with flour for a golden crust.

3-Heat a large skillet over medium heat, add olive oil and 1 tablespoon butter, and cook the chicken for about 4 minutes per side until it’s golden and cooked through remove it and keep it warm to lock in those juices.

4-Once the chicken is set aside, peel the garlic cloves and lightly smash them for better flavor release.

5-Add the remaining tablespoon of butter to the skillet and sauté the garlic over medium-low heat for 3 minutes until it’s lightly browned and fragrant, stirring often to avoid burning.

6-Pour in the chicken broth and heavy cream, then add garlic powder and stir while scraping those tasty browned bits from the bottom of the skillet.

7-Simmer the mixture for 8 to 10 minutes until the sauce reduces and thickens by about half, then adjust salt and pepper to taste.

8-Return the chicken to the skillet, spoon the sauce over it, and heat through for a few minutes.

9-Finally, serve it optionally garnished with chopped parsley for a fresh finish.