Step 2: Set Up Your Dredging Station
Create an assembly line with three shallow dishes (pie plates or wide bowls work perfectly). In the first dish, place the ½ cup of flour. In the second dish, whisk together the eggs and Dijon mustard until smooth. In the third dish, combine the grated Parmesan, Panko breadcrumbs, Italian seasoning, garlic powder, and smoked paprika (if using). Mix thoroughly with a fork.

Step 3: Bread the Chicken Thoroughly
Working with one piece at a time, coat the chicken first in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press the chicken firmly into the Parmesan-breadcrumb mixture, coating both sides and all edges thoroughly. Use your hands to gently press the coating onto the chicken to ensure excellent adhesion. Place the breaded chicken on a wire rack or a parchment-lined plate. Repeat with all pieces.

Step 4: Cook the Chicken to Golden Perfection
Preheat your oven to 375°F (190°C). In a large, oven-safe skillet (cast iron is ideal), heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and foaming, carefully add the breaded chicken breasts. Do not overcrowd; cook in batches if necessary. Cook for 3-4 minutes on the first side, without moving, until deep golden brown. Carefully flip and cook for another 2-3 minutes until the second side is also golden. If your skillet is oven-safe, transfer the entire skillet to the preheated oven. If not, transfer the chicken to a baking sheet. Bake for 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C). Remove and let rest for 5 minutes on a clean wire rack while you make the sauce.

Step 5: Build the Base of the Creamy Garlic Sauce
In a medium saucepan or using the same skillet (after removing chicken and wiping out any burnt crumbs), melt the 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. Sprinkle the 1 tablespoon of flour over the garlic butter and whisk constantly for 1 minute to cook off the raw flour taste, creating a light roux.

Step 6: Create the Velvety Sauce
If using wine, pour it into the roux now. Increase the heat to medium-high and let it simmer for 1-2 minutes, scraping up any browned bits, until reduced by about half. Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cook, whisking occasionally, for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 7: Finish, Season, and Serve
Remove the sauce from heat. Whisk in the ½ cup of grated Parmesan cheese until melted and smooth. Stir in the lemon juice, oregano or thyme, and a pinch of red pepper flakes (if using). Taste the sauce and season generously with salt and black pepper. To serve, spoon a generous pool of the creamy garlic sauce onto each plate or shallow bowl. Place a rested Parmesan-crusted chicken breast on top. Garnish with a flourish of fresh parsley, an extra sprinkle of Parmesan, and a lemon wedge on the side. Serve immediately with your chosen sides, ensuring extra sauce is available