Start by seasoning your chicken breasts with salt and pepper on both sides. It’s amazing what a little seasoning can do! Once you’ve done that, lightly dredge the breasts in flour. Shake off any excess. This step creates a lovely golden crust on the chicken.

In a large skillet, heat the olive oil over medium heat. Once it’s nice and hot, add the peeled garlic cloves. Sauté them for about 2-3 minutes until they turn golden brown. Be cautious—burnt garlic is bitter! When done, remove the garlic from the skillet and set it aside; we’ll use it later.

In that same skillet, melt 1 tablespoon of butter. Carefully add in the chicken breasts. Cook for about 6 minutes on each side, or until they are golden brown and fully cooked (internal temperature should reach 165°F). Once the chicken is cooked, transfer it to a plate and let it rest.

Lower the heat to medium-low and add the chicken broth to the skillet. Scrape any bits off the bottom; this is where the flavor lives! Add the garlic cloves back to the skillet. Stir to blend. Next, add lemon juice, garlic powder, and Dijon mustard. Give it a good stir to mix.

Now, it's time for the star of the show—the heavy cream. Pour it into the skillet and stir until everything is well combined. Let the sauce simmer for a few minutes until it thickens slightly. Finally, add the remaining butter and stir until melted and incorporated.

Return the chicken to the skillet, letting it bathe in that delightful sauce. Allow everything to simmer together for about 2-3 minutes. This helps meld the flavors beautifully. Serve it with a sprinkle of chopped parsley for that touch of elegance.