Cut the chicken breasts in half lengthwise to create four smaller cutlets. Season generously with salt and pepper, then coat in flour, shaking off any excess.

Heat a skillet over medium-high heat, and add the olive oil and 1 tablespoon of butter.

Sauté the chicken for about 4 to 5 minutes per side until golden brown. Once cooked, keep the chicken warm on a plate.

Reduce the heat to medium and add the remaining butter to the pan. Add the garlic cloves and cook for about 3 to 4 minutes until lightly golden and fragrant.

Pour in the chicken broth, lemon juice, and sprinkle with garlic powder. Let it bubble for roughly 4 minutes to reduce the liquid.

Stir in the heavy cream and return the sautéed chicken to the skillet. Simmer for another 5 minutes to marry the flavors and ensure the chicken is cooked through.

Plate the dish and sprinkle with freshly chopped parsley if desired.