1. Slice the chicken breasts in half horizontally or pound them to an even thickness. Season both sides with salt, black pepper, and garlic powder.

2. In a shallow bowl, beat the eggs. In a second shallow bowl, combine the breadcrumbs with 1/2 cup of the grated Parmesan cheese.

3. Dip each piece of chicken into the eggs, then coat well in the breadcrumb and Parmesan mixture. Press lightly so the coating sticks.

4. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden brown and cooked through. Transfer to a plate.

5. In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.

6. Pour in the chicken broth and stir, scraping up any browned bits from the pan.

7. Add the heavy cream, the remaining 1/4 cup grated Parmesan cheese, and the Italian seasoning. Simmer for 3 to 4 minutes until the sauce thickens slightly.

8. Return the chicken to the skillet or spoon the sauce over the chicken before serving.

9. Sprinkle with chopped parsley and serve hot.