Halve the chicken breasts lengthwise and season both sides with salt and pepper.

Coat the chicken cutlets in flour, shaking off excess. Heat olive oil in a skillet and sear chicken for 4-5 minutes on each side until golden.

In the same skillet, reduce heat and add butter. Sauté mushrooms with Italian seasoning for 5-7 minutes until golden brown.

Add minced garlic to the skillet, cooking for 30 seconds. Stir in chicken broth, lemon juice, and Dijon mustard, bringing to a boil for 3-4 minutes.

Lower the heat and stir in heavy cream. Add back the chicken and mushrooms, simmer for 5 minutes.

Adjust seasoning with salt and pepper, then serve over pasta, rice, or with bread.