1️⃣ 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 prior to beginning. 🌿

2️⃣ Cut, Pound, Dredge, and Sear the Chicken:
Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in 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. Tap off excess. 🔪

3️⃣ 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. (See notes for key tips for searing chicken.) 🍳

4️⃣ 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. 🧈

5️⃣ Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown. Add the chicken broth mixture in splashes, stirring continuously. 🍲

6️⃣ Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese. 🧀

7️⃣ 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. 🍗

8️⃣ Garnish with parsley and serve with mashed potatoes and roasted green beans! 🌿🥔