In a small bowl mix together the spices (garlic powder, Italian seasoning, onion powder, pepper, salt). Pat away any excess moisture on the chicken with a paper towel and coat the chicken well on all sides with the seasoning mixture.
1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon freshly ground black pepper, ½ teaspoon kosher salt, 4 medium-large boneless skinless chicken breasts
Heat olive oil in a large pan or large skillet over medium heat. Add the chicken breasts to the pan and sear on each side for 5-6 minutes. Remove from the pan and set aside on a plate. 2-3 tablespoon olive oil
Reduce the heat to medium-low (don’t clean the pan), and add the shallot, garlic, and lemon wedges. Sauté for 2-3 minutes.
1 medium to large shallot, 2 cloves garlic, ½ lemon
Stir in the white wine and simmer until it reduces by half. Add the butter, Dijon mustard, broth, and heavy cream.
2 tablespoon unsalted butter, ½ cup dry white wine, 2 tablespoon Dijon mustard, 1 cup low sodium chicken broth or chicken stock, ½ cup heavy cream
In a small bowl whisk together the cold water and cornstarch until smooth. Slowly add it to the sauce, stirring continuously until it thickens.
2 tablespoon cold water, 1 tablespoon cornstarch
Return the chicken to the pan and warm through. The chicken should register 165 degrees F internal temperature to be considered done. Top with chopped Italian parsley or fresh thyme sprigs and serve!
Optional for topping: chopped Italian parsley or fresh thyme sprigs