Place 2 medium-sized boneless chicken breasts on a plate.

Take one breast and place it inside a ziplock bag. Using a meat mallet or a rolling pin, gently pound the chicken to ½ -inch thickness.

Repeat the process with the second chicken breast and place both flattened chicken pieces onto the plate.

Sprinkle ½ tsp of salt and ½ tsp of garlic granules on both sides of the chicken.

Add ½ tsp of black pepper and 1 tbsp of all-purpose flour and rub the seasonings and flour to coat both sides of the chicken evenly.

Set the chicken aside and let it rest while warming up the pan.

Heat a large skillet over medium heat and pour 2 tbsp of olive oil and 1 tbsp of butter into the hot pan.

Once the butter is melted, place the seasoned chicken breasts into the pan and cook each side for 4-5 minutes.

Use tongs to flip the chicken once one side is cooked through.

Transfer the cooked chicken breasts to a plate and set it aside.

In the same skillet, keep the heat at medium and add 1 tbsp of butter.

Add ½ cup of minced onion and saute for 2-3 minutes or until softened.

Add ¼ cup of minced garlic and ½ tsp of chili flakes and saute for another 1-2 minutes or until fragrant.

Pour in 1 cup of chicken stock and give it a little stir. Let the sauce come to a gentle simmer.

Then, squeeze 1 tbsp of lemon juice and add ¼ tsp of salt to the skillet.

Season the sauce with 1 tsp of oregano and ¼ tsp of black pepper. Let the sauce cook for a bit.

Pour in ¾ cup of heavy cream and stir to combine everything. Reduce the heat to medium-low and simmer for about 5-6 minutes.

Now, add the cooked chicken back into the skillet.

Garnish the dish with 1 tbsp of chopped coriander and cook for 1-2 more minutes.

Spoon some of the sauce over the top of each piece.

Serve hot, and enjoy a deliciously creamy garlic chicken breast with a side of rice or mashed potatoes for a comforting dinner!