Cut each chicken breast in half lengthwise to create thin cutlets. Season generously with salt and pepper, then dredge lightly in flour to create a deliciously crispy coating.

Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken cutlets and cook for 4-5 minutes on each side until they’re golden brown and cooked through. Remove the cooked chicken from the pan and set aside.

In the same skillet, melt butter over medium heat. Add the mushrooms along with Italian seasoning. Sauté until mushrooms are browned and their moisture has evaporated, about 5-7 minutes.

Remove the mushrooms from the skillet. Add minced garlic to the pan and cook for about 30 seconds until fragrant. Then, stir in chicken broth, lemon juice, and Dijon mustard; allow the mixture to reduce by half for about 3-4 minutes.

Lower the heat and stir in heavy cream back into the pan along with the chicken and cooked mushrooms. Let it simmer for an additional 5 minutes until the chicken is fully cooked and the sauce thickens. Season more with salt and pepper as desired.

Garnish with fresh parsley before serving for an extra touch of flavor.