Prepare the Chicken:
Slice chicken breasts horizontally into thinner cutlets for even cooking.
In a shallow bowl, mix flour, Parmesan, garlic powder, paprika, salt, and pepper.
Dredge each chicken piece in the mixture, coating well.
Cook the Chicken:
Heat olive oil or butter in a skillet over medium heat.
Add chicken and cook 4–5 minutes per side, until golden brown and cooked through (internal temp: 165°F).
Remove from skillet and set aside.
Make the Garlic Cream Sauce:
In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
Pour in heavy cream and chicken broth. Bring to a gentle simmer.
Stir in Parmesan and cook until the sauce thickens slightly (3–4 minutes).
Season with salt and pepper to taste.
Combine & Serve:
Return the chicken to the skillet, spooning sauce over the top.
Garnish with parsley and serve warm.
