Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and garlic powder.

Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.

Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot). Let it cook for about a minute or so, stirring often.

Pour in the chicken broth and whisk until the flour has dissolved and the liquid has reduced by half.

Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency. Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.