Slice each chicken breast horizontally through the center to create two thinner cutlets
Generously season each cutlet with salt, pepper, and garlic powder and then dredge in the flour
Add the olive oil and 1 tablespoon of the butter to a pan over medium-high heat and cook each cutlet for about 3 to 5 minutes per side. Place each piece of cooked chicken on a wire rack over a baking sheet
In the same pan, reduce the heat to medium-low. Add the remaining butter and let it melt. Next add the garlic cloves and let cook for 2 to 3 minutes. They should get lightly browned and aromatic
Add the chicken broth and stir, then let it gently bubble and reduce (this should only take 3 or 4 minutes, but you may need to raise the heat SLIGHTLY if it doesn't start bubbling)
Stir in the cream grated Parmesan cheese, and then add the chicken back to the pan. Let it cook and bubble for a few minutes so the flavors come together.
Serve with freshly chopped parsley and additional Parmesan if desired
