Season chicken with salt and pepper, then coat in flour.

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

Melt butter in the pan, add mushrooms and Italian seasoning. Cook until mushrooms release their water and develop a sear. Remove mushrooms.

Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until mustard dissolves and reduce by half (3-4 minutes).

Pour in cream, return chicken and mushrooms to the pan. Cook for an additional 5 minutes until chicken is cooked through and the sauce thickens. Season with salt and pepper to taste.

Notes:

For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. Serve over pasta, rice, or mashed potatoes for a complete and satisfying meal.