Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to 1/4 inch thickness. This will give you a fairly large piece of chicken, so what I do is cut each pounded breast in half lengthwise.
Heat a large skillet over medium heat; add 1 tablespoon of olive oil.
Dip each piece of chicken in the cream, letting the excess cream drip off, then dredge in Italian breadcrumbs. You will probably need to cook the chicken in 2 batches.
Place chicken in a hot skillet, browning well on each side, about 5 minutes per side, until chicken tests 175 degrees F or clear juices when you cut.
Add remaining 1 tablespoon oil and repeat browning with remaining chicken.
Place chicken on a tray, cover and keep warm in a 200 degree F oven.
Wipe out the pan, if desired.
Melt the butter over medium heat and add the garlic.
Cook the garlic until it becomes fragrant – about 3-5 minutes – do not let it brown!
Add the flour and mix it well with the butter/garlic. Let this cook for about 1 minute.
Slowly add the chicken stock, stirring constantly until there are no lumps.
Stir slowly into the cream and then add salt and pepper. Cook for about 5 minutes.
Add the parmesan and cream cheese and stir until the cream cheese melts and mixes into the sauce.
Pour the sauce over the chicken and serve immediately.
Serves 4 hearty appetites, 8 light appetites