In a shallow bowl add the plain flour, salt, black pepper, garlic powder and mix together.
Make 4 breasts of equal size by butterflying your chicken breasts through the centre.
Dredge your chicken breast on both sides, remove excess flour and set aside.
To a pan, add the olive oil and let it heat up.
When hot, add the chicken and cook over medium heat for 4-5 minutes until golden brown on both sides (See note 1).
Remove the chicken and add the butter and allow it to melt. (See note 2)
Sauté the chopped garlic, crushed chillies and Italian herb seasoning until fragrant, about 1-2 minutes. (See note 3)
Pour in the chicken stock and allow to simmer for 3-4 minutes. (See note 4)
Turn the heat down to low and baste the sauce over the chicken generously.
Garnish with parsley, and serve immediately with rice or a lovely salad.