If using boneless chicken breasts, pound to 1/2 inch thickness and cut into smaller pieces, about 5-6 total.
Salt and pepper chicken to taste.
Brown chicken in olive oil over medium high heat 2-3 minutes per side, until lightly browned, but not done and set aside.
Reduce heat to medium. Melt 2 Tbsp. butter in same skillet.
Saute' shallot for 1 minute and add garlic, saute for additional minute.
Add flour and stir and then slowly add wine, cream and stock, stirring constantly.
Add salt, Italian seasoning and lemon juice. Cook, stirring until thickened.
Add parmesan cheese and stir.
Add chicken, turning to cover both sides with sauce. Cover and reduce heat to medium low. Cook for about 30 minutes or until chicken is done and tender.
Serve over pasta if desired. Garnish with freshly ground pepper and fresh parsley.