Start by carefully filleting each chicken breast into two thinner cutlets. This will help them cook evenly. Season the chicken with Italian seasoning, salt, and pepper. Dust the flour on both sides, giving it a good rub to ensure it's well-coated.

Next, heat a large skillet over medium heat, adding in the olive oil along with 1 tablespoon of butter. Once the skillet is hot, place the chicken in, cooking it for about 4 minutes on each side until it's golden brown and cooked through. Once done, remove the chicken and place it on a clean plate, covering it to keep warm.

Now, let’s dive into the garlic! Peel the garlic cloves and give them a gentle smash with the side of your chef's knife. In the same skillet, toss in the remaining tablespoon of butter and the smashed garlic. Lower the heat to medium-low and sauté the garlic for about 3 minutes until it’s lightly golden and fragrant.

Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder. Stir everything around, scraping up those tasty brown bits from the pan. Let the sauce simmer for 8-10 minutes, reducing it by about half. Give it a taste and add more salt and pepper if you like.

Finally, return the cooked chicken back to the skillet, spoon that delicious creamy sauce over the top, and heat everything through. Serve with a sprinkle of fresh chopped parsley if you’re feeling fancy. Enjoy every bite of this creamy goodness!