Start by cutting the chicken breasts in half lengthwise, creating four thinner cutlets. Season them generously with salt and pepper before coating them with flour for a crispy finish.

In a skillet, heat olive oil over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until they turn golden brown. Remove them from the skillet and set aside.

In the same skillet, melt butter and add mushrooms along with Italian seasoning. Sauté until the mushrooms release their moisture and begin to sear beautifully, which should take about 5 minutes.

Remove the mushrooms and add minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir to combine and simmer for about 3-4 minutes until reduced by half.

Pour in the heavy cream and return the cooked chicken and mushrooms to the skillet. Allow it to simmer for an additional 5 minutes, ensuring the chicken reaches an internal temperature of 165°F and the sauce thickens nicely. Adjust seasoning with salt and pepper as needed.