1. Preheat your oven to 375°F (190°C). This ensures your chicken cooks evenly and develops a beautiful golden crust.
2. Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat generously with parmesan cheese.
3. Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 20 minutes.
4. In a separate pan, melt butter over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
5. Pour in the chicken broth and heavy cream, stirring to combine. Add the dried Italian herbs and let the sauce simmer for about 5 minutes until slightly thickened.
6. Once the chicken is done, remove it from the oven and pour the garlic cream sauce over the top. Let it sit for a few minutes to allow the flavors to meld.
7. Garnish with fresh parsley before serving, if desired. This final touch adds a pop of color and a hint of freshness.

One thing I learned from my abuela is to always trust your senses in the kitchen. Feel free to adjust the seasoning or garlic level based on your taste — after all, cooking is as much about personal expression as it is about following a recipe.