Cut the chicken breasts in half so you have four thinner pieces. Season with salt & pepper. Finely chop the garlic.
In a large skillet, add the olive oil and butter over medium-high heat. Add the chicken and cook for 3-5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Add the garlic and the flour to the pan and mix well. Fry for 30 seconds, add the chicken broth, mix very well, add the cream, and mix again. Cook for a minute or two until the sauce is thick, then turn off the heat.
Stir in the Parmesan cheese and mix until it melts completely. Add the chicken back to the pan and cover with sauce. Done! Garnish with fresh parsley.
