1-Prepare and Season the Chicken: Cut the 2 large chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper to taste, then coat in flour for dredging. This step helps create a nice crust when you cook them.

2-Heat the Pan and Sear the Chicken: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until it turns golden. Once done, remove the chicken and set it aside to rest.

3-Saute the Mushrooms: In the same pan, melt 2 tablespoons butter. Add the 12 ounces sliced mushrooms and 1/4 teaspoon Italian seasoning. Cook, stirring now and then, until the mushrooms release their water, it evaporates, and they get nicely seared. Then, remove them and set aside.

4-Build the Sauce: Add 3 cloves minced garlic, 1/2 cup chicken broth, 1/2 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard to the pan. Stir until the mustard dissolves and let the mixture reduce by half, about 3-4 minutes.

5-Finish and Combine: Stir in 1 cup heavy or whipping cream, then add the chicken and mushrooms back to the pan. Cook for another 5 minutes until the chicken is fully cooked and the sauce thickens. Season with salt and pepper as needed for the perfect taste. For tips on keeping chicken moist, check out this guide on how to cook moist chicken breasts.

6-Serve and Enjoy: Once everything is combined, your creamy mushroom chicken is ready. Serve it hot for the best flavor and texture. This step ensures the dish is juicy and full of that creamy goodness.