Season the chicken on both sides with salt and pepper. Place the flour and Italian seasoning in a shallow bowl and whisk to combine. Then, dredge the chicken in it. Shake off the excess.
3 ea Boneless, skinless chicken breasts, halved, 1/2 cup Flour, 1-1/2 tsp Italian seasoning
In a large skillet over medium-high heat, warm 2 Tbsp of the olive oil. Place chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.
4-1/2 Tbsp Olive oil
Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
Reduce the heat to medium and melt 1 Tbsp of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine and broth, increase the heat to medium-high, and cook until the liquid is slightly reduced, about 5 minutes, scraping any browned bits from the bottom of the pan.
4-1/2 Tbsp Butter, 5 ea Garlic cloves, minced, 1 cup Dry white wine, 1/3 cup Chicken broth
Add the remaining 2 Tbsp butter to the pan, and continue simmering for another 2 minutes.
Add the cream and return the chicken to the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Sprinkle in parsley and season with salt and pepper, to taste.
3/4 cup Heavy cream, 3 Tbsp Fresh parsley, minced