Preheat the oven to 400°F.

Prepare the chicken breast. Slice the chicken breast in half, butterflying it open, but leave one side attached to make one large chicken breast. Using a meat mallet, pound the chicken breast until it is even and thin, around ½ inch thick. Season generously with salt and pepper.

Make your breading station. Put the egg wash with a few tablespoons of water in one bowl and whisk, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.

Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko. Place on a wire wrack over a sheet tray.

Fry the chicken. In a large stainless steel pan over medium heat, add avocado oil so there is ¼ of an inch all over the pan. Once the oil is hot, add the chicken, one at a time to the pan. Cook on the first side until it is golden brown, around 1-3 minutes. Flip the chicken over and repeat on the second side until golden brown. Remove the chicken from the pan and place on the wire wrack over a sheet tray. Repeat with the remaining chicken.

Transfer the chicken to the oven to finish cooking through. Roast for 10 minutes, or until the internal temperature reaches 155°F. Remove the chicken and set aside.

While the chicken is in the oven, cook the sauce. In a small pot over medium heat, add the butter. Once the butter is bubbling and melted, add the shallot and saute until cooked through, around 1-2 minutes. Add the garlic and saute another 2 minutes. Deglaze with white wine and bring up to a simmer. Season with salt and pepper as well. Simmer and reduce the white wine until it is reduce by half.

Once the wine is reduced, stir in the chicken stock and cream. Bring everything up to a simmer and reduce until it is a nappe, thick enough to coat a back of a spoon without moving. Make sure to season with salt and pepper to taste.

Once the sauce is thick, turn off the heat and whisk in the dijon mustard until it is creamy.

Slice the chicken and serve with the dijon cream sauce. Top with parsley and enjoy!