Mix up the sauce ingredients in a large spouted measuring cup and set them aside. Be sure to have all your other ingredients measured out and ready to go before you start!

Cut the chicken in half through the middle to make 2-3 thinner pieces. Cover them with plastic wrap, then grab a meatlet and gently pound them until they're about ½ inch thick.

Sprinkle both of the chicken with a little salt, pepper, and some fresh parsley.

Warm up some olive oil in a large skillet medium-high heat. Cook the chicken in batches, searing each side for about 4-5 minutes until it develops a lovely golden crust. Once done, set the chicken aside.

Switch off the heat first, then pour the wine and turn the heat back to medium. Grab a silicone spatula and give the bottom and sides of the skillet a good scrape; the tasty bits stuck there will make your sauce even more flavorful! Let everything come to a gentle bubble and allow it to reduce for a couple of minutes. Toss in the garlic and cook for another 2-3 minutes, until the liquid has reduced by half.

Melt the butter and mix in the flour, stirring together. Let it cook for 1-2 minutes to get rid of that raw flour flavor.

Gently pour in the sauce mixture from step 1, a little at a time, while stirring all the while. Let it come to a friendly boil, then lower the heat to let it. Give it about 8 minutes to reduce and thicken.

Turn the heat to low and gently sprinkle in the Parmesan cheese, making sure to stir it in continuously. Then, go ahead and mix in the lemon juice.

Pop the chicken back into the pan and generously spoon the sauce on top Let it heat for about 5 minutes, or until the sauce reaches your preferred thickness. Sprinkle some parsley on top and serve it up with some creamy mashed potatoes and your favorite roasted veggies!