Season and lightly dredge the chicken breasts in flour after pounding them to even thickness. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides. Remove from the pan and set aside.

In the same skillet, cook pancetta until crisp and rendered. Add mushrooms and allow them to brown without stirring too early. Once caramelized, stir in shallots and garlic and cook until fragrant.

Deglaze the pan with wine, scraping up the browned bits from the bottom. Reduce by half, then stir in chicken broth, Worcestershire, Italian seasoning, and red pepper flakes. Simmer gently before adding heavy cream and butter. Stir until smooth and glossy.

Return the chicken to the skillet and spoon sauce over the top. Simmer gently until the chicken is cooked through and the sauce thickens to coat the back of a spoon. Finish with lemon zest and a squeeze of fresh lemon juice before serving.