1. Pound the chicken breasts to an even 1/2-inch thickness.
2. Sprinkle the chicken on both sides with the garlic powder, salt, and pepper.
3. Put the flour in a shallow bowl or pie pan. Dip the chicken pieces in the flour on both sides for an even coating.
4. In a large skillet over medium-high heat (large enough to hold the chicken without crowding), heat the oil and butter until very hot. 
5. Add the chicken to the skillet in a single layer. Cook the chicken until cooked through and lightly browned, about 3-4 minutes per side. Transfer the chicken to a plate or platter and set aside.
6. Add the garlic cloves to the skillet and cook, stirring occasionally, until lightly browned, about 2 minutes.
7. Add the chicken broth (or broth and wine) and cook, scraping up any browned bits in the skillet, until reduced to a very thin layer, 3 to 4 minutes.
8. Add the cream and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 2 minutes.
9. Add the Parmesan cheese and stir. Add additional salt and pepper to taste.
10. Return the chicken to the skillet and cook just long enough to reheat the chicken and thicken the sauce to your liking, 2 to 3 minutes.

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