To prepare the chicken

Cup of Yum
1. Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
2. Use a large sharp knife to cut them into cutlets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the bulk of post for pictures)
3. Repeat with the second chicken breast.
4. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to protect the meat.
5. Add the flour to a shallow dish.¼ cup all-purpose flour
6. Season the chicken cutlets with salt, pepper, and garlic powder on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder

To cook the chicken

1. Place a heavy skillet or frying pan over medium-high heat. Add the olive oil; once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
2. Cook chicken cutlets for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

To make the sauce

1. Turn the heat under the skillet to low (don't wash it out), add the butter and the finely chopped garlic, and cook for 1-2 minutes until softened but not colored.1 tablespoon butter2 cloves garlic, finely chopped
2. Add in the reserved flour and cook for 30 seconds.1 tablespoon of the flour used to coat the chicken
3. Slowly add in the chicken broth, stirring constantly. Add the ranch seasoning, bring the sauce to a simmer, and cook for 2-3 minutes until thickened.1 cup chicken broth2 tablespoons ranch seasoning
4. Reduce the heat to low and add the sour cream, whisking gently until it has melted into the sauce.¼ cup sour cream
5. Add the chicken back into the pan, plus any collected juices. Simmer together for another 2 minutes.
6. Season the sauce to taste and serve. salt and pepper