Begin by cutting the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt and pepper, then dredge each cutlet in flour.

In a large skillet, heat olive oil over medium-high heat. Add the floured chicken cutlets, cooking for 4-5 minutes on each side until golden brown.

In the same skillet, reduce heat to medium and add butter. Once melted, add sliced mushrooms and Italian seasoning. Cook for 5-7 minutes until browned.

Add minced garlic, chicken broth, lemon juice, and Dijon mustard. Simmer for 3-4 minutes until reduced by half.

Add heavy cream, cooked chicken, and mushrooms. Stir and simmer for 5 minutes until the sauce thickens.