Season the flour with salt, pepper, garlic powder, and paprika in a large plate. Dredge the chicken breasts on both sides into the seasoned flour and dust off any extra flour.
½ cup All purpose flour, ¼ teaspoon Garlic powder, ¼ teaspoon Ground black pepper, ¼ teaspoon Smoked paprika, 4 Chicken breast cutlets
Heat a large skillet over medium-high heat. Add 2 tablespoon of butter, and 2 tablespoon of olive oil to the pan. Heat the oil and butter mixture and add the chicken to the skillet.
Sear the chicken for 3-4 minutes on each side until golden brown. The chicken should read 165°F with an instant-read thermometer. Remove the tender chicken breast from the pan and set it aside on a plate.
To the same skillet, add a tablespoon of olive oil. Add the minced garlic, and sauté until it is lightly brown and fragrant. Once the garlic is lightly browned, add the white wine to the pan to deglaze. Using a spatula, scrape up the bits from the bottom of the pan. Let the wine simmer for 3-5 minutes to cook off the alcohol and the raw wine taste.
4 cloves Garlic, ¼ cup Dry white wine
Once the wine has cooked down, add the chicken broth and lemon juice . Cook together and let the sauce continue to simmer for another 3 minutes.
¼ cup Chicken broth, 1 Lemon
Lower the heat to medium-low, and add the heavy cream and butter to the sauce. Season with salt and pepper to taste, and return the chicken to the creamy sauce in the pan.
¼ cup Heavy cream, 1 tablespoon Salted butter, Salt, Pepper
Let the chicken simmer in the sauce for 2-3 minutes, to allow the flour on the chicken to thicken the sauce slightly. Garnish with lemon zest and fresh parsley, and serve.