1-First, start by slicing and pounding the 2 large boneless skinless chicken breasts to ½ inch thickness for even cooking. Season them with salt, pepper, and 2 teaspoons parsley, then sear in 1 to 2 tablespoons olive oil until golden brown on both sides.

2-Next, add ¾ cup dry white wine to deglaze the pan, scraping up any bits for extra flavor, and cook until the wine reduces. Then, stir in the 4 minced garlic cloves and let them cook until fragrant.

3-After that, make a roux by melting 3 tablespoons butter in the pan and whisking in 3 tablespoons flour until smooth. Gradually incorporate the sauce mixture, which includes 1 ¾ cups chicken broth, ¼ cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon honey, ½ chicken bouillon cube, and ½ teaspoon each of onion powder, oregano, basil, and parsley.

4-Let the sauce simmer for about 8 minutes to thicken. Stir in ½ cup freshly grated Parmesan cheese and 1 tablespoon fresh lemon juice for a creamy finish.

5-Finally, return the chicken to the skillet, cover it with the sauce, and heat through until everything is nicely thickened. Garnish with parsley and serve hot. For adaptations, use plant-based substitutes for vegan versions.