2 tablespoons all-purpose flour, divided ½ teaspoon + ⅛ teaspoon black pepper, divided ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon Italian seasoning 4 (5 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 5 ounces each and pound them thin) 2 tablespoons olive oil, divided 4 garlic cloves, minced 3 oz dry julienne cut sun-dried tomatoes, (I use California Sun brand) 1 cup reduced sodium chicken broth ½ cup fat free half-and-half 1 ½ oz Parmesan cheese, finely shredded…