• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Grate 1/4 cup Parmesan cheese with a fine-edged zesting tool.
• Using a sharp knife and cutting board, thinly slice the 1 medium sweet onion. Slice 6-8 cloves garlic. Set aside until time to make the sauce.
• If using bouillon cubes, add 2 cubes chicken bouillon + waterboiling) to make 1 1/2 cups chicken broth.

Brown the Chicken

• Although not necessary, as an added step, you may flatten 4 whole boneless chicken breast for faster cooking by using a meat tenderizing hammer. This will cut your total browning time down by approximately 5-6 minutes.
• In a large shallow bowl, mix together the 1/2 cup all-purpose flour, grated Parmesan cheese, 1 teaspoon seasoned salt, 1 teaspoon garlic powder, and 1/2 teaspoon Freshly Ground Black Pepper. Dredge chicken in the flour mixture.
• Heat a large skillet over medium-high heat with 6 tablespoons Extra Virgin Olive Oiland 2 tablespoons butter. Cook chicken until golden on each side, about 7-10 minutes on each side. Transfer to a platter and keep warm.

  (If you tenderized the chicken breasts, your cooking time will be 5-7 minutes on each side, approximately.)

Prepare the Garlic Cream Sauce

• Using the same skillet, reduce heat to medium, and sauté the sliced sweet onion and garlic until tender, 2-3 minutes, adding 2 tablespoons extra virgin olive oil as needed.
• Stir in 2 tablespoons all-purpose flour to make a roux, allow to cook for 30-60 seconds.
• Add the chicken broth to the roux and whisk to combine, stirring the bottom of the pan to deglaze it. Heat on medium low until sauce is reduced in half, 5-7 minutes.
• Lower heat to simmer. Pour in the 3/4 cups heavy cream. Bring the sauce to a gentle simmer, stirring to combine. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper as desired.
• Nestle chicken in the cream sauce and continue simmering for 3-4 minutes until sauce is at the desired thickness.
• To serve, garnish with 1/2 cup Parmesan cheese and 2 teaspoons dried parsley or fresh parsley. Serve with egg noodles or mashed potatoes, Serves 4.