Using a sharp knife, fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).

Season each piece of chicken with Italian seasoning, salt, and black pepper.

Sprinkle flour over both sides of the chicken breasts and rub it in to evenly coat.

Heat a large skillet over medium heat. Add the olive oil and 1 Tbsp of butter.

Once the skillet is hot, add the chicken and cook on each side for about 4 minutes, or until golden brown and cooked through.

Remove the chicken from the skillet and place it on a clean plate. Cover to keep warm.

While the chicken is cooking, peel the garlic cloves and smash them with the side of a large chef's knife by pressing down on the knife with the heel of your hand.

In the same skillet, add the remaining 1 Tbsp of butter.

Add the smashed garlic cloves and lower the heat to medium-low. Sauté the garlic for about 3 minutes, or until lightly browned and fragrant. Stir frequently to prevent burning.

Pour in the chicken broth and heavy cream, and add the garlic powder.

Stir and scrape up any brown bits from the bottom of the skillet.

Allow the sauce to simmer for 8-10 minutes, or until it reduces and thickens by about 50%.

Taste and adjust seasoning with salt and pepper (about ⅛ tsp of each).

Return the cooked chicken breasts to the skillet and spoon the creamy sauce over them.

Allow the chicken to heat through.

Garnish with fresh chopped parsley if desired. Serve hot and enjoy!