Carefully cut the chicken as if you are butterflying it, but cut it all the way through, this will give you a total of four thinner, uniform chicken breasts.

Combine the flour, garlic powder, onion powder, paprika, salt and pepper in a bowl. Dredge each piece of chicken in the flour mixture, making sure it is coated well.

Heat a large, deep skillet to medium heat. Add the butter and oil.

Cook the chicken for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet.

If you need to add a little bit of liquid to the skillet to deglaze the pan. Reduce the heat to medium low add the butter and when melted stir in the flour. The flour mixture will begin to bubble and form a paste.

Slowly pour in the chicken stock, stirring constantly. Allow the mixture to simmer for 2-3 minutes and begin to thicken, at this point it should coat the back of your spatula when you stir.

Add the chicken back to the pan. Reduce the heat to low. Cover and allow the chicken to rewarm in the skillet for 3-4 minutes.