Prep Work:

Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.

Mix the flour and Parmesan cheese on a plate. Measure out all ingredients before starting.

Prepare Chicken:

Slice chicken into 2-3 thinner pieces. Place in a freezer bag or between plastic wrap and pound to ½ inch thickness. Pat dry.

Season both sides with Italian seasoning, salt, and pepper. Dredge in the flour/Parmesan mixture, tapping off excess.

Sear Chicken:

Heat olive oil in a large skillet over medium-high heat.

Sear chicken for 4-5 minutes per side until golden brown. Set aside and leave brown bits (fond) in the pan.

Make the Sauce:

Melt butter in the skillet over medium heat and use a spatula to scrape up the browned bits.

Add garlic cloves and caramelize for 6-7 minutes.

Sprinkle in flour and whisk for 1-2 minutes until lightly browned.

Gradually add the chicken broth mixture, stirring constantly.

Stir in heavy cream and Parmesan cheese (if using).

Finish the Dish:

Return chicken to the skillet with any juices. Spoon sauce over the chicken.

Cover and cook for 5 minutes on low heat. The sauce will thicken during this time.

Serve:

Garnish with parsley and serve with mashed potatoes and roasted green beans.