In a small bowl mix together
1/2 Cup flour
1/4 Cup shredded parmesan cheese
1 tsp garlic powder
Set aside and prep roughly 1 1/2 lbs of chicken breasts
Slice chicken breast in half and pound thin
Pat chicken dry then season with
1/2 tsp salt
1/2 tsp black pepper
3 tsp Italian seasonings
Dredge the chicken in the flour mixture on both sides
Heat a skillet to medium heat and add
2 TBS olive oil
Add chicken to hot pan and cook 4 minutes per side
Cook chicken in batches and remove it to a plate
In the same pan you cooked the chicken, reduce the heat to medium and begin building the gravy
To the pan add
3 tbsp butter
As the butter melts scrape the bits of cooked chicken to 'deglaze' the pan and build flavor
Then, add in
3 TBS minced garlic
While that cooks, in another bowl combine
2 1/2 Cups chicken stock
1 cube beef bullion
1 tsp worcestershire sauce
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp dried thyme
Next, add
3 TBS flour
to the pan, whisk it together with the butter and garlic
Mixture will become thick and start to clump together
Cook for 2 minutes until brown and fragrant
Slowly pour in
2 1/2 Cups chicken stock
1/2 Cup heavy cream
Bring gravy to a low boil and whisk in
1/2 Cup shredded parmesan cheese
Finally, add the chicken breast back into the pan
Cover and cook for an additional 5 minutes