1-First, fillet each chicken breast into two thinner cutlets or use thin-cut chicken breasts for even cooking. Season the chicken with 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Coat both sides of the chicken breasts with 1/4 cup all-purpose flour, rubbing it in evenly to help thicken the sauce later.

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

3-Peel the garlic cloves from 1 whole garlic bulb and smash them with the side of a knife. In the same skillet, add the remaining 1 tablespoon butter and the smashed garlic cloves, then sauté on medium-low heat for 3 minutes until they’re lightly browned and fragrant. Pour in 1 cup chicken broth and 3/4 cup heavy cream, add 1/2 teaspoon garlic powder, stir well, and scrape up the browned bits from the skillet for extra flavor.

4-Simmer the sauce for 8-10 minutes until it’s reduced and thickened by about half. Season the sauce with salt and pepper to taste, then return the chicken to the skillet and spoon the sauce over the top. Heat through for a couple of minutes, optionally garnish with fresh parsley, and serve immediately. For added variety, pair this dish with sides like homemade banana bread to balance the savory flavors with something sweet.