Begin by cutting the large chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with salt and pepper, then coat them lightly in flour.

Heat a tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Carefully place the floured chicken cutlets in the pan and cook for 4-5 minutes per side until they are golden brown and cooked through.

In the same skillet, add a tablespoon of butter and allow it to melt completely over medium heat. Add the sliced mushrooms along with Italian seasoning.

Remove the cooked mushrooms from the skillet and set them aside. In the remaining grease, add minced garlic, chicken broth, lemon juice, and Dijon mustard. Stir the mixture constantly while bringing it to a gentle simmer.

Once the sauce has reduced, reduce the heat to low and stir in the heavy cream. Then, return the sautéed mushrooms and seared chicken back into the pan.

Finally, taste the sauce and adjust the seasoning with more salt and pepper, if needed.