1. Slice each chicken breast horizontally to create thinner cutlets. Pat dry with paper towels.

2. Season the chicken with Italian seasoning, salt, and black pepper. Lightly coat each piece with flour, making sure both sides are evenly covered.

3. Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter.

4. Once hot, place the chicken into the skillet. Cook for about 4 minutes per side, or until golden brown and fully cooked through. Transfer the chicken to a plate and loosely cover to keep warm.

5. Add the remaining tablespoon of butter to the same skillet. Stir in the crushed garlic cloves and cook over medium-low heat for about 3 minutes, stirring often, until fragrant and lightly golden.

6. Pour in the chicken broth and heavy cream. Add the garlic powder and stir well, scraping up any flavorful browned bits from the bottom of the pan.

7. Let the sauce simmer for 8 to 10 minutes, or until slightly thickened and creamy. Taste and season with additional salt and pepper if needed.

8. Return the chicken to the skillet and spoon the sauce over the top. Let everything warm together for 1 to 2 minutes.

9. Garnish with chopped parsley if desired, then serve warm with vegetables, rice, or mashed potatoes.