Step 1

Using a meat mallet, pound the chicken to 1/2-inch thickness. Editor's Tip: If you don't have a meat mallet, use a rolling pan or cast-iron skillet.

Step 2

In a shallow bowl, mix 1/2 cup flour with the salt and pepper. Dredge the chicken by dipping each piece into the flour mixture to coat both sides, then shake off any excess flour.

Step 3

In a large skillet, heat oil over medium-high heat. Sear the chicken until it is no longer pink and is well browned on both sides. Set the chicken aside and keep warm.

Step 4

In the same skillet, melt the butter over medium heat. Add the garlic cloves and onion. Cook and stir until lightly browned, two to three minutes. Sprinkle with the remaining 1 tablespoon flour and mix well. Gradually stir in the cream, broth and garlic powder. Bring to a boil. Reduce heat; cook and stir until slightly thickened, four to six minutes. Stir in Parmesan cheese. Return the chicken to the pan and allow it to heat through. Serve with a sprinkle of fresh parsley.