Start by slicing your large boneless skinless chicken breasts in half lengthwise to create four cutlets. Generously season them with salt and pepper, and then dredge in flour, ensuring an even coating for that desired golden crust.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Carefully add the chicken cutlets, allowing them to fry without overcrowding the pan. Cook for 4–5 minutes on each side or until they develop a beautiful golden-brown color, then remove them from the skillet and set aside.

Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Once melted, toss in the freshly peeled garlic cloves, stirring occasionally for about 3–4 minutes until they are lightly browned and fragrant.

Next, pour in 1 cup of chicken broth or stock along with the juice of one lemon, and add 1 teaspoon of garlic powder if desired. Stir the mixture well, scraping up any brown bits stuck to the skillet. Allow the sauce to simmer for approximately 4 minutes.

Once your sauce has thickened slightly, stir in 1 cup of heavy cream, creating that luscious *Creamy Garlic Chicken* sauce. Reintroduce the cooked chicken cutlets back into the skillet, cooking for an additional 5 minutes.

Finally, serve your creamy garlic chicken hot, garnished with freshly chopped parsley for a touch of color and freshness.