DREDGE: In a small bowl, combine the garlic powder, creole seasoning, and pepper. Sprinkle both sides of the chicken with the seasonings. Place the flour in a shallow baking dish along with a small pinch of salt. Shake the bowl or whisk to combine. Coat each piece of chicken in the flour; set chicken aside on a plate while you dredge the remaining pieces.

COOK: Place a large skillet over medium-high heat. Add 1 tablespoon of butter and oil to a skillet. Once the pan is hot and the butter has melted, add the chicken and cook about 4-5 minutes per side depending on the thickness of the chicken until golden and cooked through and registers 165ºF on a meat thermometer. Take the chicken out of the pan, place it on a plate, and set it aside for now.

SAUCE: Add the remaining tablespoon of butter to the skillet and allow it to melt. Pour in the half and half and scrape using a wooden spoon to loosen anything that might be stuck to the pan. Add all the remaining seasonings (except the parsley) to the skillet and whisk until the sauce is smooth. Allow the sauce to heat through for 1 minute (or until it comes to a simmer.) Taste and adjust with salt and pepper as desired. Let the chicken cook in the sauce for 1-2 minutes on the low setting. This will help thicken the sauce a bit further. Serve topped with parsley over spaghetti, rice, caulirice, or with fresh bread!