Peel the Garlic Cloves. Smash half of the cloves and mince the other half. Set aside. Finely Dice Onions. Set aside.

Slice Chicken Breasts lengthwise, making thin cutlets. Season with Salt, Black Pepper, & Garlic Powder.

In a bowl or large plate, Add the Flour and Grated Parmesan. Dredge each piece of chicken in mixture. Cover completely and shake of excess.

Heat a large skillet over Medium to Medium High Heat. Add half the Olive oil and 1 Tbsp of Butter. Cook Chicken Breasts until browned on both sides, about 4 - 5 Minutes on each side. Don't overcrowd the pan. Cook in batches, if needed. Put cooked Chicken onto a plate and set aside.

If you have left over Butter and Oil, Add it to the Skillet. Add Diced Onions. Cook until softened. Add the smashed Garlic Cloves. Cook for about 2 Minutes. Add the Minced Garlic, and Cook another 1 - 2 Minutes.

Stir in the Chicken Broth. Make sure to scrape up all the fond on the bottom of the skillet. Let simmer and reduce, about 5 or 6 Minutes.

Reduce Heat to Medium - Medium Low. Pour in Heavy Whipping Cream. Bring to a low simmer, and cook for another few minutes. Add in the Freshly Grated Parmesan. Stir and simmer for another few minutes. Taste for seasoning, and add Salt and Pepper as needed.

Add Chicken Breasts back to pan. Simmer for a few more minutes, until the sauce is to your desired thickness and Chicken is heated through. Garnish with Parsley. Serve and Enjoy!