Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season with salt and pepper, then dredge in flour.

Heat olive oil in a skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add butter and mushrooms. Cook with Italian seasoning for 5-7 minutes until browned. Remove and set aside.

Add minced garlic to the skillet and sauté for 30 seconds. Then stir in chicken broth, lemon juice, and Dijon mustard. Cook for 3-4 minutes to reduce.

Add heavy cream and stir to combine. Return chicken and mushrooms to the skillet, simmer for 5 minutes. Season to taste before serving.