Slice the chicken in half horizontally, pound to even ¼ inch thickness, season well on both sides with salt and pepper, Italian seasoning (or your favorite poultry seasoning).

Heat a large skillet to medium heat and add a few tablespoons of olive oil. While it's heating, combine flour and ¼ cup of parmesan into a shallow dish. Drudge each piece of chicken into the flour mixture, pressing it into the chicken to coat on both sides.

Cook chicken (in batches if needed) about 4 minutes on each side or until golden brown, only flipping once. Allow chicken to rest on a plate tented with foil while preparing the sauce.

Reduce heat to low then add butter into the same pan and allow it to melt, scraping up the brown bits. Add in the garlic cloves and cook for about 6-7 minutes or until they caramelize, flipping to cook evenly.

Add the flour and cook for 1-2 minutes, whisking continuously.

Slowly pour in the chicken stock, whisking to incorporate. Whisk in the seasonings and add thyme sprig. Stir in the heavy cream and bring to a low boil. Once slightly thickened, a few minutes, stir in the parmesan cheese, taste and adjust seasonings.

Nestle the chicken and it's juices back into the cream sauce. Reduce heat to simmer, cover and cook for 10 minutes to braise the chicken. Discard the thyme sprig and serve, spooning the cream sauce atop the chicken and sides.