1Place all the rub ingredients together in large baggie. Place chicken in baggie with rub shake and rub the spices all over the chicken.
2Place one stick of butter in large saucepan. cook the chicken until almost done. Remove chicken with slotted spoon and set aside. Add the mushrooms and garlic to pan. Cook until mushrooms are softened and browned a bit. Add the wine and let most evaporate. Add the chicken back to pan. Drain the chicken and mushroom mixture in colander. Wipe out the pan.
3Add the other stick of butter to pan. Once butter is melted stir in flour. Slowly add the heavy cream whisking to incorporate well. Add the romano and parmesan cheese. Let cook until thickened. Add the chicken and mushroom mixture. cook until heated through. Stir in the lemon juice