Pound chicken breasts to even three-quarter inch thickness using meat mallet. Season both sides with salt and pepper and let rest at room temperature for 15 minutes.

Set up breading station with three shallow dishes: first with flour seasoned with salt and pepper, second with beaten eggs, third with parmesan cheese, breadcrumbs, garlic powder, Italian herbs, and paprika mixed together.

Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Press firmly into parmesan-breadcrumb mixture, coating both sides completely. Let rest for 10 minutes.

Heat butter and olive oil in large skillet over medium-high heat until shimmering. Carefully add breaded chicken breasts without crowding pan.

Cook chicken for 5-6 minutes per side without moving until golden brown and internal temperature reaches 165°F. Remove to wire rack and let rest.

In same skillet or separate saucepan, melt 3 tablespoons butter over medium heat. Add flour and whisk constantly for 2 minutes until light golden.

Add minced garlic to roux and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Gradually whisk in chicken broth and heavy cream, adding slowly to prevent lumps. Bring to gentle simmer.

Cook sauce for 5-7 minutes, stirring occasionally, until thickened enough to coat back of spoon. Stir in grated parmesan cheese until melted.

Season sauce with Italian herbs, salt, and pepper to taste. Adjust consistency by adding more cream if too thick.

Serve chicken breasts on warmed plates with creamy garlic sauce drizzled over top or pooled underneath.

Garnish with fresh chopped parsley and extra grated parmesan cheese if desired. Serve immediately while chicken is hot and crispy.