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

2. Season both sides of the chicken with Italian seasoning, salt, and black pepper. Sprinkle flour evenly over the chicken and lightly press it in so each piece is coated.

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

4. Once hot, place the chicken in the skillet and cook for about 4 minutes per side, or until golden brown and fully cooked. Transfer the chicken to a plate and keep warm.

5. In the same skillet, melt the remaining tablespoon of butter. Add 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. Stir in the garlic powder and scrape up any browned bits from the bottom of the pan.

7. Let the sauce simmer for 8 to 10 minutes, stirring occasionally, until it thickens and reduces by about half. Taste and adjust with extra salt and pepper if needed.

8. Return the chicken to the skillet and spoon the creamy garlic sauce over the top. Cook for another 2 to 3 minutes until heated through.

9. Garnish with chopped parsley if desired and serve warm.