1-Getting Started with the Sauce and Chicken Prep: First, combine all the sauce ingredients in a large measuring cup: 1 ¾ cups chicken broth, ¼ cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon honey, ½ chicken bouillon cube, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon basil, and ½ teaspoon parsley. Set this aside so the flavors can mingle while you work on the chicken.

2-Getting Started with the Sauce and Chicken Prep: Next, slice the 2 large boneless skinless chicken breasts lengthwise to make thinner pieces, then pound them to about ½ inch thickness. Season both sides with salt, pepper, and the 2 teaspoons of parsley for a fresh, herby kick.

3-Cooking and Building the Dish: Heat 1 to 2 tablespoons of olive oil in your skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until it’s golden brown, then set it aside to rest. Turn the heat off and add ¾ cup of dry white wine to deglaze the skillet, scraping the bottom to get all those tasty bits.

4-Cooking and Building the Dish: Bring it to a gentle bubble and let it reduce for 2 minutes, then add the 4 cloves of minced garlic and cook for another 2-3 minutes until the liquid halves. Stir in 3 tablespoons of butter and 3 tablespoons of flour to form a roux, cooking it for 1-2 minutes to thicken.

5-Cooking and Building the Dish: Gradually add the sauce mixture in small splashes, stirring constantly to avoid lumps. Bring it to a boil, then reduce to a simmer for about 8 minutes. Lower the temperature and slowly mix in the ½ cup of freshly grated Parmesan cheese, followed by 1 tablespoon of fresh lemon juice for a zesty finish.

6-Finishing Touches: Return the chicken to the skillet, spoon the sauce over it, and heat through for 5 minutes or until the sauce reaches your desired thickness. Garnish with a bit more parsley and serve it up hot! For more ideas on chicken dishes, check out our easy chicken recipes to explore more options.