1: Cut chicken breasts in half lengthwise to make four cutlets and coat them in flour.
2: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
3: Add the chicken and cook for 4-5 minutes on each side until golden, then remove from the pan.
4: Chop the mushrooms while the chicken is cooking.
5: Add remaining butter to the pan, melt it, and add the mushrooms and Italian seasoning.
6: Once mushrooms release water, add minced garlic and cook until the water has evaporated.
7: Remove mushrooms and add chicken broth, lemon juice, and Dijon mustard to the pan; stir until mustard dissolves and let reduce for 3-4 minutes.
8: Add cream, chicken, and mushrooms back to the pan and cook for another 5 minutes until chicken is cooked through and sauce thickens.
9: Season with salt and pepper as needed.
