Slice the chicken breasts in half lengthwise to create thin cutlets. Season both sides with salt, pepper, and garlic powder. Dredge each piece in flour.

Heat olive oil and butter in a skillet over medium-high heat. Cook chicken cutlets for about 4-5 minutes per side until golden brown and cooked through. Remove from skillet.

In the same skillet, pour in dry white wine and chicken broth, scraping up brown bits. Allow to bubble for about 1 minute.

Stir in remaining tablespoon of butter and Herbs de Provence. Simmer for an additional 2 minutes.

Add heavy whipping cream to the sauce, stirring to combine. Return chicken cutlets to the pan and cook for another 5 minutes.

Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.