Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
Sear the chicken for about 4-5 minutes/side or until golden. Transfer it to a plate.
To the skillet, add in the remaining butter, mushrooms, onions, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
Stir in the garlic and cook for about a minute.
Add in the sherry and scrape up the brown bits from the bottom of the pan. Let the sauce bubble for until the liquid is reduced by half (about 2-3 min).
Stir in the cream, then add the chicken back to the pan. Let it cook for about 5 minutes or until the chicken is cooked through and the sauce has reduced/thickened up a bit. Season with extra salt & pepper if needed.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.