Begin by cutting the chicken breasts in half lengthwise to create cutlets, season with salt and pepper, and dredge in flour.

In a skillet, heat olive oil over medium-high heat and sear chicken cutlets until golden brown, about 4-5 minutes per side.

Remove chicken and keep warm. In the same skillet, add butter, then mushrooms, and Italian seasoning, cooking until browned.

Add minced garlic and sauté briefly, then pour in chicken broth, lemon juice, and Dijon mustard, simmering to reduce.

Lower heat and stir in heavy cream, returning chicken and mushrooms to coat in sauce, simmer for an additional 5 minutes.

Taste and adjust seasoning, then serve over rice, pasta, or mashed potatoes.