Start by using a sharp knife to carefully slice each chicken breast into two thinner cutlets. This method not only helps the chicken cook uniformly, but it also makes for a better sauce-to-chicken ratio. Next, season the cutlets with Italian seasoning, sea salt, and black pepper. Take a moment to really rub the seasoning in to ensure each bite is packed with flavor. Finally, dust the chicken with flour on both sides, rubbing it in gently to create a light coating.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the skillet is hot and shimmering, add the floured chicken cutlets. Cook them for about 4 minutes on each side or until they turn a lovely golden brown and are cooked through. Transfer the cooked chicken to a clean plate and cover it with foil to keep warm.

While the chicken cooks, peel the garlic cloves and smash them using the side of your chef's knife. After removing the chicken, add the remaining tablespoon of butter to the same skillet. Toss in those smashed garlic cloves and reduce the heat to medium-low. Sauté the garlic for about 3 minutes, stirring frequently until it turns lightly golden and fragrant.

Once the garlic is ready, pour in the chicken broth followed by the heavy cream. To deepen the flavor, sprinkle in garlic powder. Make sure to scrape up any tasty brown bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes, allowing it to thicken and reduce by around 50%. As the sauce simmers, taste and adjust salt and pepper to your liking; I usually add about 1/8 teaspoon of each.

Return the chicken cutlets to the skillet, spooning the creamy sauce over them to coat thoroughly. Allow everything to heat through for another 2-3 minutes. For an optional touch of color and flavor, you can sprinkle fresh basil leaves or drizzle a bit of lemon juice over the top before serving. Enjoy this heavenly dish!