1-In a shallow bowl, mix 4 tablespoons flour, 4 tablespoons shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Coat the 4 thin-cut boneless skinless chicken breasts in this mixture and shake off excess.

2-Heat ¼ cup olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken for 3-5 minutes on each side until golden brown and cooked through. Remove and set aside.

3-In the same skillet with drippings, add 1 small yellow onion (peeled and chopped) and cook until translucent, about 5-7 minutes.

4-Add 1 head of garlic (peeled with clove ends trimmed) and sauté until soft and fragrant.

5-Pour a small amount of the 1 ¼ cups chicken broth into the pan to deglaze, scraping up brown bits from the bottom.

6-Add the remaining 1 ¼ cups chicken broth and 1 cup heavy cream, bring to a simmer, then reduce heat and cook until the sauce thickens slightly.

7-Stir in ½ cup grated parmesan cheese until melted, and season with salt and pepper to taste.

8-Return the chicken to the skillet and cook for an additional 2 minutes, spooning sauce over the chicken.

9-Garnish with 2 tablespoons fresh parsley (chopped) and extra parmesan before serving warm.