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Using a meat mallet, pound each breast between sheets of plastic wrap to ¼-inch thickness.
Heat a skillet over medium heat and add 1 tbsp of olive oil.
Dip each chicken piece in cream, then dredge in bread crumbs.
Cook chicken in batches, about 5 min to brown well on each side. Place chicken on a platter and keep warm in a 200 degree F oven.
Melt butter in the skillet over medium heat, add garlic 3-5min, then flour 1min. Slowly add chicken stock, then blend in cream, salt, and pepper. Cook for 5min
Add Parmesan and cream cheese, stir until melted and blended into the sauce.
Pour sauce over chicken and serve immediately.
Serve with potatoes, vegetables