Cooking Steps

• Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.
• Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
• Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).
• Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet. Let it cook for about a minute or so, stirring often.
• Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
• Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency. Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.
• Add the chicken back to the skillet and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.