Start by horizontally slicing each chicken breast right through the center to create four even-sized breasts.

In a large shallow dish, combine the flour with salt, garlic powder, and black pepper. Dredge each chicken breast in the flour mixture until coated evenly; then shake off any excess flour.

Heat olive oil and butter in a large pan over medium-high heat. Add the chicken breasts and fry them on both sides until golden brown and just cooked through. Remove them from the pan and set aside.

Melt more butter in the same pan before adding sliced mushrooms. Fry them until they form a golden crust, then reduce heat to medium. Add finely diced garlic and sauté until fragrant.

Pour in chicken stock and heavy cream while stirring well. Then add chives and parsley, allowing it all to simmer gently for about five minutes until slightly thickened.

Stir in freshly grated Parmesan cheese along with a gentle squeeze of lemon juice, plus salt and pepper to taste. Return your chicken back into the pan, basting them in the sauce before serving.