fillet or butterfly chicken breasts

Pat the chicken dry with paper towels

Season both sides of the chicken with Italian seasoning, salt, and pepper

Combine flour and parmesan on a shallow plate

Dredge each chicken cutlet in the flour, shake off any excess

Cook the Chicken:

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter

Once the skillet is hot and the butter is melted, add the floured chicken cutlets

Cook for about 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165F)

Remove the cooked chicken from the skillet and set aside on a clean plate, covering loosely to keep warm

Prepare the Creamy Garlic Sauce:

To the same skillet, reduce the heat to medium-low. Add the remaining 1 tablespoon of butter

Add the peeled garlic cloves to the pan. Cook for 3-7 minutes, stirring frequently, until the garlic is lightly browned, fragrant, and caramelized. Be careful not to burn the garlic

Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon

Stir in the heavy cream, Dijon mustard, garlic powder, and onion powder

Add soy sauce and parmesan cheese

Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally, until it has reduced and thickened to your desired consistency

Stir in a splash of lemon juice

Combine and Serve:

Return the cooked chicken breasts to the skillet with the creamy garlic sauce

Serve immediately with rice, pasta, or mashed potatoes