In a large measuring cup or bowl, whisk together chicken broth, heavy cream, brown sugar, Dijon mustard, parsley, Italian seasoning, and black pepper. Set aside.

Slice chicken breasts in half lengthwise for thinner pieces (about ½ inch thick). Season both sides with lemon pepper, then lightly coat with flour.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Cook in batches if needed. Transfer to a plate and set aside.

Turn off the heat and pour in the wine. Turn heat back to medium and scrape up the brown bits (flavor!) with a spatula. Let the wine bubble and reduce by half, about 3 minutes.

Add butter and garlic. Cook for 1 minute. Stir in flour and cook for another 2 minutes to get rid of the raw flour taste. Slowly pour in the sauce mixture, stirring continuously. Bring to a boil, then reduce to a gentle simmer and let it thicken for 5 minutes.

Lower the heat. Stir in Parmesan cheese until smooth and melted. Add lemon juice and stir to combine. Return chicken to the skillet and spoon sauce over the top. Simmer uncovered for 4 minutes. Add lemon wedges and simmer for 1 more minute.

Turn off heat and finish with fresh lemon zest and cracked black pepper. Serve hot with your favorite sides!