1. Place a chicken breast on a cutting board. With your knife parallel to the board, slice through the chicken breast to yield two thin cutlets. Repeat with second chicken breast.
2. Season all cutlets with salt, pepper, and garlic powder on both sides.
3. Mix together 1/2 cup of the chicken stock and the cornstarch until smooth. Set aside.
4. In a large skillet over medium heat, warm the olive oil. Once hot, add the chicken in a single layer and cook until well-browned underneath, 3-4 minutes. Flip and cook until no longer pink inside, another 3-4 minutes. Remove chicken from skillet and reduce the heat to low.
5. Add the butter to the skillet. As it melts, use a wooden spoon to start scraping up any brownings in the pan. Once melted, add the garlic and stir to cook for 30 seconds.
6. Give the cornstarch mixture a quick stir to make sure it’s still smooth, and then stir it into the butter. Cook while stirring to heat it through. It will start to thicken. Slowly stir in the remaining 1/2 cup of chicken stock (using more or less to get it to the thickness you’d like).
7. Increase heat to medium-high and bring to a simmer. Taste and add salt and pepper, if desired.
8. Reduce heat to low, add the chicken to the sauce and flip to coat. Cook just until heated back through, 1-2 minutes.
9. Serve the chicken breasts topped with the sauce and with some fresh parsley, if desired.

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