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Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
Working one at a time, dredge chicken in parmesan mixture until evenly coated.
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 and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Stir in garlic until fragrant, about 1 minute.
Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.
In a large bowl, combine Parmesan and flour.