If you are starting with two large chicken breast: cut both chicken breasts lengthwise, the way you would if you were butterflying the meat. But slice it all the way through to turn each chicken breast into two thinner breasts.

Sprinkle both sides of the meat with the spices.

Add the olive oil to an oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden. Remove the chicken from the pan and set aside.

Melt the remaining butter and add the shallots, saute 2-3 minutes until softened.

While the shallots are cooking place the garlic cloves on a cutting board. Carefully smash the garlic and then roughly chop, it is okay if they are in big chunks and not uniform.

Add the garlic to the skillet and sauté until fragrant, about 30 seconds.

Add the white wine and scrap the pan well to deglaze. Bring the wine to a simmer, and reduce for 5-6 minutes.

Stir in the heavy cream and parmesan until the cheese has melted and a creamy sauce forms.

Place the chicken in the cream sauce and reduce the heat to low. Cover and cook the 5-10 minutes until the chicken has reached an internal temperature of 160 degrees F.