1. Prepare the Chicken: Pound the chicken breasts to an even thickness and season them with salt and pepper.

2. Dredge the Chicken: In a shallow dish, combine the flour, garlic powder, and onion powder. Dip the chicken breasts in the flour mixture, then in the beaten eggs, and finally coat them with the breadcrumbs.

3. Cook the Chicken: Heat the 3 tablespoon of butter and olive oil in a large skillet over medium heat. Cook the breaded chicken breasts until they’re golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and keep it warm.

4. Make the Sauce: In the same skillet, melt the 4 tablespoon of butter. Add the minced garlic and sauté for about 1 minute, until fragrant.

5. Deglaze the Skillet: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3 minutes.

6. Finish the Sauce: Stir in the heavy cream and cook the sauce until it’s slightly thickened, about 2-3 minutes more.

7. To assemble the final dish, simply pour the creamy garlic sauce over the cooked chicken breasts. Garnish with the chopped parsley for a touch of freshness and visual appeal. Serve warm.