Prep Work:
Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
On a plate, mix flour and Parmesan cheese. Measure out additional ingredients prior to starting.
Cooking the Chicken:
Slice the chicken breasts to create 2-3 thinner slices per breast.
Place chicken slices in a freezer bag or between saran wrap and pound to ½ inch thickness using a meat mallet.
Season with Italian seasoning, salt, and pepper.
Dredge each side in the flour mixture, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove and set aside.
Making the Sauce:
In the same skillet, melt butter over medium heat. Use a spatula to scrape the bottom of the pan.
Add garlic and cook until caramelized, about 6-7 minutes.
Whisk in flour for 1-2 minutes until it begins to brown.
Gradually add the chicken broth mixture, stirring continuously.
Stir in cream and bring to a boil. Reduce heat to low and add Parmesan cheese.
Return chicken to the skillet, spoon sauce over, cover, and simmer for 5 minutes.