1Season chicken evenly on both sides with paprika, 1-2 teaspoon Kinder's cowboy butter seasoning, 1 teaspoon garlic powder, salt and pepper to taste.
2Drizzle olive oil into a large cooking skillet on medium heat and cook chicken evenly on both sides until it reaches an internal temperature of 165 degrees.
3Once chicken is cooked, remove from pan and let it rest; do not cut the chicken.
4In the same pan, turn the temperature down to low.
5Once the pan has cooled, add 2 tablespoon salted butter.
6Add 1 tablespoon minced garlic and diced yellow onion.
7Cook onion until translucent.
8Add 2 tablespoon all purpose flour and stir together with the onion and garlic.
9Add 1 cup chicken broth and continue to stir until all the flour clumps are dissolved.
10Add 1 cup heavy whipping cream.
11Next, add 1 teaspoon garlic powder, 1 teaspoon Kinder's cowboy butter seasoning, salt and pepper to taste.
12Next, add ½ cup freshly grated parmesan cheese.
13Once it is well combined, add ½ lemon squeezed.
14Stir together, and place chicken back in the pan with the sauce.
15Cover the pan with a lid and let it simmer on low for 5-10 minutes.