Start by cutting the skinless, boneless chicken breasts lengthwise into ½-inch thick cutlets. Season both sides with salt and pepper. Dredge each cutlet in all-purpose flour, shaking off any excess.

In a 12-inch skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the flour-dusted chicken cutlets and cook until golden brown and cooked through, about 5 minutes on each side. Transfer to a plate.

Reduce heat to medium, add 2 tablespoons of butter to the skillet. Once melted, add sliced mushrooms and 1 teaspoon of Italian seasoning. Sauté until golden and moisture has evaporated, about 8-10 minutes.

Stir in minced garlic and cook for 30 seconds. Pour in chicken broth, the juice of half a lemon, and Dijon mustard. Simmer until reduced by half, about 3-4 minutes.

Lower the heat and add heavy cream, stirring to combine. Return chicken to the pan and simmer for about 7 minutes until the chicken is thoroughly cooked.

Taste the sauce and adjust with salt and pepper. Serve hot over rice or with crusty bread.