Season 4 chicken breasts with salt, garlic powder and pepper.

In a shallow dish combine the flour and parmesan cheese. Dredge chicken in the flour mixture and shake off excess

Heat 4 Tbs oil and 2 Tbs butter in a large skillet over medium to medium high heat until pan is hot. Swirl pan to coat evenly

Fry chicken breasts until golden on each side and cooked thoroughly. (apprx 4-5 minutes each side depending on thickness of chicken) transfer to a warm plate and set aside

Reduce heat to medium, saute onion in remaining oil until softened

Smash 5 whole cloves of garlic with the blunt edge of a back of a knife

Add the remaining 1 Tbs oil to pan and heat through. Saute the 5 smashed garlic cloves and 5 whole garlic cloves until fragrant (apprx 2-3 minutes) Add the broth to deglaze the pan

Scrape up and browned bits and let simmer and reduce to half, apprx 5 minutes

Reduce heat to medium low. Pour in half and half or heavy cream bring the sauce to a gentle simmer for 2-3 minutes allowing flavors to combine

Mix in the parmesan cheese. Continue to cook gently while cheese melts, stirring occasional. Season with salt and pepper to taste

Add the chicken back into pan and allow to simmer 3-4 minutes to thicken the sauce.

Garnish with parsley and black pepper as desired

Serve over mashed potatoes (rice or pasta work well too)