Slice each chicken breast in half to make two thinner chicken pieces. I find it helpful to lay my hand flat across the top of it and place my knife on the thin side of the breast right where it's starting to get thicker. Add a bit of salt and pepper to each side.

Heat a large skillet over medium-high heat with olive oil and butter. Place the chicken pieces into the skillet to brown being careful not to overcrowd the pan. You may need to brown in two batches. Cook for about 3-4 minutes until nicely browned, then flip to other side and continue cooking until the chicken is 165º F and browned on each side (about another 4 minutes). Place the chicken pieces on a clean plate.

After reducing the heat to medium, add the garlic and stir for about 30 seconds or until it's fragrant. Then, carefully pour in the brandy or white wine (be especially careful if there's an open flame!). Keeping the heat at medium, bring the brandy or wine to a boil and let it cook for a few minutes.

Pour in the cream and chicken broth and let it cook for a few minutes to thicken. Add the chicken pieces and any juice from the plate back to the pan and cook for 3-4 minutes, or until the chicken is heated through. Enjoy this quick and delicious chicken dish with plenty of sauce!