Prepare the Chicken: Place a chicken breast between two sheets of baking parchment or in a zip-top bag. Using a meat mallet or a rolling pin, gently pound the thicker end until the breast is an even thickness of about 1.5cm (just over half an inch). This ensures it cooks evenly. Season both sides generously with salt and pepper.

Set Up the Breading Station: You'll need three shallow dishes. In the first, mix the plain flour with the garlic powder and paprika. In the second, lightly beat the eggs. In the third, combine the panko breadcrumbs and the freshly grated Parmesan cheese.

Coat the Chicken: Working with one piece at a time, dredge a chicken breast in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, making sure it's fully coated. Finally, press it firmly into the panko-Parmesan mixture, patting it on to ensure the coating sticks well all over. Set the coated chicken on a plate.

Cook the Chicken: Heat the olive oil and 1 tbsp of butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is foaming, carefully place two chicken breasts in the pan (don't overcrowd it). Cook for 4-6 minutes on each side, until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C. Transfer the cooked chicken to a wire rack to rest while you cook the remaining pieces.

Start the Sauce: Reduce the heat to medium-low. Add the remaining 25g of butter to the same pan. Once melted, add the minced garlic and cook for about 60 seconds until fragrant, stirring constantly to prevent it from burning. What works best for me is to keep the garlic moving in the pan.

Deglaze and Simmer: If using, pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Pour in the chicken stock and the double cream.

Finish the Sauce: Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has thickened slightly. Season with a little salt and pepper to taste. Be mindful that the Parmesan on the chicken is already salty. Stir in most of the chopped fresh parsley, reserving a little for garnish.

Serve: You can either return the crispy chicken to the pan for a moment to coat in the sauce or place the chicken on plates and spoon the luscious garlic sauce over the top. Garnish with the remaining fresh parsley and serve immediately.