Begin by slicing the chicken breasts in half lengthwise to create four thinner cutlets. Season each side generously with salt, pepper, and garlic powder.

In a large skillet, heat olive oil and butter over medium-high heat until shimmering. Once ready, add the chicken cutlets.

Cook the chicken cutlets for approximately 4-5 minutes per side until golden brown. Remove from skillet and set aside.

Pour in dry white wine and chicken broth, bringing to a bubble and scraping the bottom with a wooden spoon.

Add remaining butter and Herbs de Provence. Stir and let simmer for 2 minutes to meld flavors.

Slowly stir in the heavy cream until combined. Return chicken to the skillet and cook for an additional 5 minutes.

Taste and adjust seasoning with additional salt and pepper if necessary. Plate the dish.

Garnish with parsley and serve over rice, mashed potatoes, or with crusty bread.