2 large boneless skinless chicken breasts (about 1.5 lbs)

Salt and black pepper, to taste

2 teaspoons Italian seasoning

3 tablespoons all-purpose flour

1–2 tablespoons olive oil

1 cup chicken broth

1 (10.5 oz) can cream of chicken soup

3/4 cup sour cream

1/4 cup milk

2 teaspoons lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon mustard powder

1/2 teaspoon dried parsley

Fresh parsley, for garnish (optional)

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Combine the chicken broth with all dried seasonings and set aside. Measure remaining ingredients.
Slice chicken breasts in half lengthwise and pound to about 1/2-inch thickness. Pat dry.
Season chicken with salt, pepper, and Italian seasoning. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Turn off heat and add the broth mixture to the skillet, scraping up browned bits.
Bring to a boil, reduce heat to medium-low, and stir in cream of chicken soup.
Gradually stir in sour cream, then milk, followed by lemon juice, keeping heat low.
Return chicken to the skillet, spoon sauce over top, and simmer gently for about 5 minutes until heated through.
Garnish with fresh parsley and serve.

Keep heat low when adding dairy to prevent curdling.

Chicken thighs can be substituted for extra juiciness.

Heavy cream can replace sour cream and milk for a richer sauce.

Mushrooms, spinach, or bacon make great additions.

Leftovers store well refrigerated for up to 3 days.