1Slice each chicken breast in half so you will have 4 pieces
2Pour flour in large shallow dish. Add salt pepper and garlic powder.
3Heat a large skillet on high heat. Add the butter and let melt. Add a little olive oil to butter. Dredge the chicken in the flour and cook in butter oil about 3 to 4 minutes each side until chicken is done. Remove chicken from skillet and set aside.
4Add the wine, chicken broth and lemon juice. Let the sauce reduce by half. Stir in the cream. Serve the chicken with sauce over top and garnish with parsley and lemon slices