Begin by cutting the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Lightly dredge each cutlet in flour.

In a large skillet, heat olive oil and butter over medium-high heat. Add the seasoned chicken cutlets and sear for about 4-5 minutes on each side until golden brown. Transfer to a plate and cover with foil.

In the same skillet, lower the heat and add the remaining butter. Add the cremini mushrooms and sprinkle with Italian seasoning. Sauté for 5-6 minutes until tender and golden.

Stir in minced garlic and cook for 1 minute. Pour in the dry white wine, scraping up any browned bits. Let simmer, reducing by half for about 3-4 minutes.

Reduce the heat to medium-low, stir in the heavy cream, and return the chicken to the skillet. Cook for an additional 5 minutes until the chicken is cooked through and the sauce thickens slightly.

Before serving, taste the creamy sauce and adjust seasoning if needed. Serve over pasta, rice, or mashed potatoes.