1-First, cut the 2 large boneless skinless chicken breasts in half lengthwise to make 4 cutlets. Season them with salt and pepper to taste, then coat with flour for dredging. This helps get that golden sear and adds a nice texture.

2-Next, heat 1 tablespoon olive oil and 1 tablespoon of the divided butter in a skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes per side until it’s golden brown, then set it aside. This step builds flavor and ensures the chicken cooks evenly.

3-Cooking the Garlic and Sauce: Lower the heat to medium or medium-low and add the remaining 1 tablespoon butter. Cook the peeled garlic cloves from 1 whole head for 3 to 4 minutes until they’re lightly browned. This mellows the garlic and makes it safe to eat whole.

4-Then, add 1/2 cup chicken broth or stock, 1/2 teaspoon lemon juice, and 1/4 teaspoon garlic powder. Simmer this mixture for about 4 minutes until it reduces slightly. Stir in 1 cup heavy or whipping cream, return the chicken to the skillet, and cook until it reaches 165°F inside, about 5 minutes. The sauce will thicken as it simmers.

5-Garnish with chopped parsley if you like, and you’re done. For variations, remember tips like cutting large garlic cloves to uniform sizes for even cooking. If you’re looking for more recipe ideas, try this berry trifle for a sweet contrast to your savory meals.