Prepare and season the chicken

• Butterfly the chicken breasts and cut them in half.
• Season both sides with salt, pepper and garlic powder.

Season the flour and dredge the chicken

• Combine the flour with salt, pepper and garlic powder in a container.
• Dredge the chicken in the seasoned flour until well coated.

Heat the butter and oil

• Heat the skillet over medium heat.
• Melt the butter with the olive oil until sizzling.

Fry the chicken

• Lay the chicken in the skillet and cook until golden brown.
• Flip and cook the other side until golden and the internal temperature reaches at least 165 °F.

Set the chicken aside

• Remove the chicken from the skillet and set aside.

Make the creamy sauce base

• Lower the heat and add the minced garlic and flour to the hot skillet.
• Stir and let thicken while the flour cooks out.

Add the liquids and seasonings

• Pour in the chicken broth and heavy cream, stirring continuously.
• Add salt, pepper, smoked paprika, garlic powder and onion powder.
• Keep stirring until smooth and thickened to your liking.

Serve

• Pour the creamy sauce over the chicken.
• Serve with mashed potatoes.