Prepare the Sauce:
Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup. Set aside.
Prepare and Cook Chicken:
Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to ½ inch thickness using a meat mallet.
Season chicken with salt, pepper, and parsley. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden. Remove and set aside.
Deglaze and Reduce Wine:
Add wine to the skillet, scraping up any browned bits from the pan. Reduce over medium heat for 2 minutes. Add garlic and continue to reduce until liquid is halved.
Make Roux and Sauce:
Add butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes, then gradually add the prepared sauce mixture, stirring continuously. Bring to a boil, then simmer until thickened, about 8 minutes.
Finish with Cheese and Lemon:
Reduce heat to low. Gradually add Parmesan cheese, stirring until smooth. Stir in lemon juice.
Combine and Serve:
Return chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes until chicken is heated through and sauce is thickened. Garnish with parsley and serve with your choice of sides.