Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.

In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.

Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.

In the same skillet melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.

Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.

Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.

Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.