Prep Work:
- Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- Combine flour and Parmesan cheese on a plate and measure out additional ingredients before beginning.
Cut, Pound, Dredge, and Sear the Chicken:
- Slice the chicken into 2-3 thinner slices. Place the chicken in a gallon freezer bag (or between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture, tapping off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust has developed. Set aside and leave brown remnants in the pan.
Make the Sauce:
- Melt the butter in the skillet over medium/medium-low heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
- Add the flour and whisk with a fork for 1-2 minutes, until the raw flour smell is gone and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously.
- Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
- Garnish with parsley and serve with mashed potatoes and roasted green beans!