Fillet each chicken breast into two thinner cutlets using a sharp knife.nSeason each breast with Italian seasoning, salt, and black pepper.nSprinkle flour over both sides of the chicken and rub until evenly coated.nHeat a large skillet over medium heat and add olive oil and half of the butter.nCook the chicken until golden brown and cooked through.nRemove the cooked chicken to a clean plate and cover to keep warm.nPeel the garlic cloves and carefully smash them with the side of a chef's knife.nAdd the remaining butter and garlic cloves to the empty skillet.nSauté the garlic over medium-low heat until lightly browned and fragrant.nPour the chicken broth and heavy cream into the skillet.nAdd the garlic powder and stir to scrape up any brown bits.nSimmer the sauce until it reduces and thickens by half.nTaste the sauce and add salt and pepper if needed.nReturn the cooked chicken breasts to the skillet.nSpoon the creamy sauce over the chicken and allow it to heat through.nServe with fresh chopped parsley if desired.