Step 1

In a shallow bowl, combine flour, parmesan cheese, garlic powder, salt, and pepper. Dredge chicken in flour mixture to coat completely. Shake off any excess.

Step 2

Place a large skillet over medium-high heat. Add olive oil and butter.

Step 3

Once butter is melted, add chicken to the skillet. Cook for 3-5 minutes on each side until cooked through and golden brown.

Step 4

Remove chicken to a plate and set aside.

Step 5

To the same skillet add the chopped onion and cook until translucent, about 5-7 minuts.

Step 6

Add garlic and saute until soft and fragrant. Add a little chicken broth to deglaze the pan, being sure to scrape up the brown bits on the bottom of the pan.

Step 7

Add the remaining broth and heavy cream to the skillet. Cook until simmering and then reduce heat to medium. Stir often until the sauce has thickened.

Step 8

Add grated Parmesan cheese to the sauce and stir until melted. Season to taste with salt and pepper.

Step 9

Return chicken to the pan along with any resting juices on the plate. Cook for 2 minutes, spooning sauce over the chicken as it cooks.

Step 10

Sprinkle with chopped parsley and a little extra Parmesan cheese. Serve warm.