• Season the chicken with 1 teaspoon of salt and ½ teaspoon of pepper.
• Working one at a time, coat each chicken piece in the Parmesan mixture, ensuring an even, flavorful crust.
• Heat butter and vegetable oil in a large cast iron skillet over medium heat.
• Working in batches, add chicken to the skillet in a single layer. Cook until golden brown and fully cooked, reaching an internal temperature of 165°F, about 4-5 minutes per side. Remove from the skillet and set aside. Reduce heat to medium-low.
• Stir in minced garlic and sauté until fragrant, about 1 minute.
• Whisk in the remaining 1 ½ tablespoons of flour and cook until lightly browned, about 1 minute.
• Gradually whisk in chicken stock, white wine, and fresh lemon juice. Bring the mixture to a boil, then reduce heat and let it simmer, stirring occasionally, until slightly thickened, about 3 minutes.
• Stir in the remaining 2 tablespoons of Parmesan cheese, heavy cream, and chopped parsley. Season with salt and pepper to taste. Return the chicken to the skillet, coating it in the rich, creamy sauce.
• Serve immediately, garnished with extra Parmesan and parsley if desired.

For the Parmesan Mixture

• In a large bowl, combine freshly grated Parmesan cheese and flour, mixing well to create the perfect crispy coating.