1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create thinner cutlets, about 1/2 inch thick.

2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Sprinkle this seasoning mixture generously over both sides of the chicken cutlets, ensuring they are well coated.

3. Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken cutlets to the hot pan in a single layer. Cook in batches if necessary to avoid overcrowding.

4. Cook the chicken for 4-6 minutes per side, or until it’s golden brown and cooked through (internal temperature reaches 165 F (74 C)). Remove the cooked chicken from the skillet and set it aside on a plate.

5. Reduce the heat to medium-low. If there are any browned bits stuck to the bottom of the pan, add the chicken broth and scrape them up with a wooden spoon to deglaze the pan. Stir in the sour cream until it’s smooth and heated through. Do not bring the sauce to a boil.

6. Return the cooked chicken cutlets to the skillet, nestling them into the warm sour cream sauce. Allow them to simmer gently in the sauce for 1-2 minutes to absorb the flavors. Garnish with fresh chopped parsley, if desired, before serving immediately.