Chicken Supreme

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Combine seasoned flour, garlic powder, and onion powder in a shallow bowl, then dredge each chicken breast to coat evenly.

Heat butter in a large skillet over medium-high heat until it foams and begins to brown.

Add the floured chicken breasts to the skillet and cook for 6-7 minutes per side until golden brown and cooked through.

Remove the cooked chicken from the skillet and set aside on a warm plate.

Pour brandy into the same skillet, scraping the bottom with a wooden spoon to deglaze and release browned bits.

Reduce heat to medium and pour in the heavy cream, stirring constantly until the sauce is smooth and slightly thickened.

Return the chicken breasts to the skillet, spooning the cream sauce over them, and warm through for 2-3 minutes.

Transfer the chicken and sauce to a serving platter and serve immediately.