Slice the chicken: Place a piece of 18 oz skinless boneless chicken breast on the cutting board. Hold the chicken in one hand and a sharp knife in the other. Cut horizontally along the side of the chicken into 2 thin slices. Repeat with the remaining pieces of chicken.

Mix the coating mixture: In a deep dish, add 1 1/2 tbsp all-purpose flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 0.25 oz shredded Parmesan cheese. Mix well to combine.

Coat the chicken: Dip each piece of chicken into the breading mixture and press gently so that the flour and seasonings stick to the chicken. Shake off the excess and set aside. Repeat with the remaining chicken.

Sear the chicken: In a cast-iron skillet, add 2 tbsp olive oil and sear the breaded chicken over medium-low heat for 4 minutes, flipping halfway through. Once the chicken is golden brown on both sides, transfer to a plate and set aside.

Sauté the mushroom: In the same skillet, add 1 tbsp unsalted butter, 2 tbsp minced shallot, and 8 oz sliced button mushroom. Cook for 5 minutes over medium heat or until lightly browned, stirring occasionally.

Deglaze the skillet: Add 1/4 cup white wine to the skillet. Cook and stir constantly for 1 minute or until the alcohol evaporates.

Make the sauce: To the skillet, add 1/2 cup unsalted chicken broth, 5 tbsp heavy cream, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tbsp mustard, and 1/2 tbsp lemon juice. Stir to combine all the ingredients.

Reduce the sauce: Add the seared chicken back into the skillet. Cook the chicken in the sauce for 7 minutes over medium heat. The sauce should be thickened and reduced by half.

Garnish: Turn off the heat. Sprinkle 1/2 tsp lemon zest, 2 tbsp chopped parsley, and 2 tbsp chopped coriander over the chicken.

Arrange on a plate and serve: Divide 12 oz cooked spaghetti into four equal portions and place each one in a deep dish. Add the chicken and a spoonful of the tangy mushroom sauce and serve.