Prepare the Chicken:

- Start by cutting the chicken in half, creating two thinner slices.

- Season the chicken with lemon pepper seasoning.

- In a large bowl, mix together flour, Parmesan cheese, and garlic powder, and set this mixture aside.

- Coat each side with the flour mixture, shaking off any excess.

- In a large skillet, heat some olive oil over medium-high heat, and then sear the chicken in batches for about 4-5 minutes on each side, until it develops a golden crust. Set the chicken aside, leaving the brown remnants in the pan.

Prepare the Sauce:

- Pour in the wine and add the garlic. Set the heat to medium and let it gently simmer for roughly 4 minutes, allowing the liquid to reduce by half. While the wine is reducing, use a silicone spatula to scrape any remaining brown flecks on the pan and incorporate them into the liquid for added flavor.

- Add the chicken broth, chicken bouillon, and mustard powder. Bring the mixture to a gentle boil and let it simmer for about 5 minutes to thicken and intensify the flavor. Then, reduce the heat to low.

- Gradually pour in the heavy cream while stirring continuously.

- Stir in the lemon juice and slowly sprinkle in the Parmesan cheese while continuing to stir until everything is well combined.

Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.

- Reintroduce the seared chicken and let it warm through.