Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season each cutlet with salt, pepper, and garlic powder, then coat lightly in flour.

Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. Once hot, add chicken cutlets and sear for 4-5 minutes on each side until golden brown. Remove and set aside.

Add the remaining two tablespoons of butter and sliced mushrooms to the skillet. Cook for 3-5 minutes, stirring occasionally, until browned and tender.

Add the heavy cream to the skillet and return the chicken, spooning sauce over it. Cook for another 4-5 minutes until the chicken is cooked through and sauce thickens. Adjust seasoning with more salt and pepper if needed.