Slice the chicken breasts in half lengthwise and pound to about ½ inch thickness. Season with salt, pepper, and parsley.

Heat a large skillet over medium-high heat, add olive oil, and sear the chicken for 4-5 minutes on each side until golden brown.

Pour in the dry white wine, scraping the bottom to deglaze. Let simmer and reduce by half for about 2 minutes.

Add minced garlic, reduce heat to medium, and cook for 2-3 minutes until fragrant.

Stir in butter and flour, cooking for an additional minute. Gradually whisk in the wine mixture until it thickens.

Add Parmesan cheese, stirring until melted and creamy. Return the chicken to the skillet and simmer for 3-5 minutes.