1. Prepare the chicken by butterflying or pounding chicken breasts to an even thickness of about 1/2 inch.
2. Season the chicken with a mixture of salt, black pepper, and Italian seasoning on both sides.
3. Heat butter and olive oil in a skillet over medium-high heat.
4. Add the seasoned chicken to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken and set aside.
5. In the same skillet, melt butter and olive oil, and sauté minced garlic for about 30 seconds until fragrant.
6. Deglaze the pan by adding chicken broth (and white wine, if using), scraping up any browned bits from the bottom of the pan.
7. Pour in heavy cream and simmer for 2-3 minutes, stirring occasionally, to thicken the sauce slightly.
8. Gradually stir in grated Parmesan cheese, reducing the heat to low, until fully melted and incorporated into the sauce.
9. Return the chicken to the skillet, spoon the sauce over the chicken, and simmer gently for 2-3 minutes to meld the flavors.
10. Add optional ingredients like fresh spinach or sun-dried tomatoes and cook until spinach is wilted or tomatoes are heated through.
11. Garnish with additional Parmesan cheese and fresh herbs like parsley or basil, as desired.
12. Serve hot over pasta, rice, or vegetables, or enjoy on its own.