Slice the chicken breasts in half lengthwise to make 4 thinner cutlets.

Season each piece with salt, pepper, and garlic powder.

Dredge the cutlets lightly in flour to coat.

In a large skillet over medium-high heat, melt the butter and olive oil.

Cook the chicken for 4-5 minutes per side until they are golden brown.

Once done, remove them from the skillet and set aside on a plate.

Add chicken broth and lemon juice to the skillet, scraping up any browned bits stuck to the bottom.

Let it cook for about a minute to enhance the flavor base.

Return the chicken to the skillet, pour in the heavy cream, and let everything simmer for about 5 minutes.

Allow the sauce to thicken and the chicken to reach full doneness.

Taste and adjust the seasoning with more salt and pepper if necessary.

Sprinkle fresh parsley over the top just before serving for a fresh finish.