Step 1

Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

Step 2

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

Step 3

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.

Step 4

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, this will add lots of flavor to the sauce.

Step 5

Let it bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.

Step 6

If a thicker consistency is desired: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.

Step 7

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

Step 8

Add the chicken back to the skillet and spoon the sauce on top. Cover partially, and let it simmer for 5 minutes. Remove from heat.

Step 9

Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.