Slice each chicken breast in half horizontally to create four thinner pieces. Season both sides with salt and pepper, then dredge each cutlet lightly in flour.

In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the chicken and cook for about 4–5 minutes per side, until golden brown. Remove chicken from the pan and set aside.

Reduce the heat to medium. Add the remaining tablespoon of butter to the pan and allow it to melt. Add the peeled garlic cloves and cook for 3–4 minutes, stirring frequently, until lightly golden.

Pour in the chicken broth, lemon juice, and garlic powder. Let the mixture simmer for about 4 minutes, or until reduced by roughly half.

Stir in the heavy cream. Return the chicken to the skillet and simmer for an additional 5 minutes, or until the sauce thickens slightly and the chicken is fully cooked.

Serve warm, garnished with chopped parsley if desired.