Start by cutting the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides generously with salt, pepper, and garlic powder for flavor. Once seasoned, dredge each cutlet in flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the oil is shimmering, add the chicken cutlets to the pan. Cook for about 4-5 minutes on each side until they turn a beautiful golden brown.

Remove the chicken from the skillet and set aside on a plate. In the same skillet, pour in 1 cup of dry white wine and 1 cup of chicken broth. Let the mixture bubble and simmer for about 1 minute while you scrape the bottom of the pan to release the delicious browned bits.

Now, add the remaining tablespoon of butter along with 1 teaspoon of Herbs de Provence into the skillet. Allow the mixture to simmer for an additional 2 minutes, stirring occasionally to incorporate the flavors and melt the butter evenly.

Reduce the heat to medium, then pour in ½ cup of heavy cream, stirring it gently into the sauce until well combined. Return the chicken cutlets to the skillet and ensure they are submerged in the creamy mixture.

Taste and adjust the seasoning of your creamy chicken in white wine sauce, adding more salt or pepper if desired. Once the sauce has thickened slightly and the chicken is perfectly cooked, sprinkle with chopped fresh parsley.