Pound the chicken breasts between sheets of plastic wrap or parchment paper until about 1⁄2-inch thickness.
In a shallow dish, mix together the flour, garlic powder, oregano, salt and pepper.
Dredge the chicken breasts in the flour mixture on both sides, evenly coating them. Shake off any excess flour.
In a large skillet over medium-high heat, heat the olive oil. Cook chicken breasts for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
Reduce heat to medium. Melt the butter in the pan. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine (if using) and scrape up any browned bits stuck to the bottom of the pan. Let cook 1 minute.
Whisk in the chicken broth, then pour in the heavy cream. Bring mixture to a gentle simmer.
Add in the Parmesan cheese and whisk vigorously until the cheese has fully melted into the sauce.
Add the cooked chicken breasts back into the pan and turn to coat both sides in the creamy Parmesan sauce.
When chicken is fully heated through, remove pan from heat.
Garnish with fresh parsley before serving. Enjoy over rice, pasta or mashed potatoes!
