Prepare the Sauce: In a large measuring cup with a spout, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon, onion powder, oregano, basil, and parsley. Set aside.

Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and pound to about ½ inch thick using a meat mallet. Season both sides with salt, pepper, and chopped parsley.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side, or until golden brown. Remove from the skillet and set aside.

Make the Sauce: Turn off the heat momentarily and add the white wine to deglaze the pan, scraping up any brown bits (fond). Turn the heat back on to medium and bring the wine to a gentle bubble, reducing for about 2 minutes. Add the minced garlic and cook for an additional 2-3 minutes until the liquid reduces by half.

Thicken the Sauce: Add butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the sauce mixture, stirring continuously. Bring to a boil, then reduce the heat to a simmer and let it reduce for about 8 minutes.

Finish the Dish: Lower the heat and gradually sprinkle in the Parmesan cheese, stirring until melted and smooth. Stir in the lemon juice. Return the chicken to the skillet, spooning the sauce over the top. Heat through for about 5 minutes or until the sauce reaches your desired thickness.

Serve: Garnish with fresh parsley and serve the Garlic Parmesan Chicken alongside mashed potatoes and your favorite roasted vegetables for a complete meal.