• In a small bowl, combine chicken broth and seasonings (onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley). Set aside.
  
• Place the flour in a shallow dish for the chicken dredge. Measure all of the sauce ingredients before you begin.
  
• Season both sides of the pounded chicken breasts with salt, pepper, and Italian seasoning. Dredge them in flour and shake off any excess.
  
• Heat the oil in a large pan over medium-high heat Cook the chicken for 4-5 minutes on each side until golden brown. Set aside on a clean plate.
  

Make the sauce

• Turn off the heat. Add the chicken broth and seasoning mixture you prepped to the pan. Scrape any chicken bits from the bottom and sides of the skillet.
  
• Turn on the heat to medium-high and bring the broth to a boil. Once it boils, reduce the heat to medium-low. Add the cream of chicken soup and stir until fully combined. Then stir in the sour cream milk, and lemon juice.
  
• Return the chicken breasts to the pan and spoon the cream sauce over them. Allow the chicken to heat through for approximately 5 minutes. Garnish with fresh parsley and serve.