1. Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness, allowing for even cooking. Season the chicken with salt and pepper, ensuring a flavorful base for the dish.

2. Dredge and Bread the Chicken: In a shallow dish, combine the flour, garlic powder, and onion powder. Dredge the seasoned chicken breasts in the flour mixture, ensuring an even coating. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing gently to help the breading adhere.

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

4. Prepare the Sauce: In the same skillet, melt 4 tablespoon of butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the chicken broth and lemon juice, simmering for 3 minutes. Finally, pour in the heavy cream and cook until the sauce has thickened slightly.

5. Serve and Enjoy: Arrange the cooked chicken breasts on a serving platter and pour the creamy lemon-garlic sauce over the top. Garnish with the chopped parsley, and serve warm.