Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag or between plastic wrap and use the textured side of a meat mallet to pound to 1/2 inch thick. Pat completely dry with paper towels.

Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust has developed. Set aside and leave brown remnants in the pan.

Turn the heat off and add the wine, then set heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, scraping up all the flavorful brown bits.

Let the wine bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute until fragrant.

Add the Worcestershire sauce, chicken broth, dried parsley, mustard powder, dried oregano, and dried basil. Bring the sauce to a boil.

If a thicker consistency is desired, combine 2 tbsp cornstarch with 2 tbsp cold water until completely uniform. Slowly stir into the bubbling sauce.

Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese until melted and smooth.

Add the chicken back to the skillet and spoon the sauce on top. Cover partially and let simmer for 5 minutes.

Remove from heat and stir the fresh lemon juice into the sauce. Garnish with fresh parsley and serve immediately.