Begin by cutting the chicken breasts in half lengthwise, then season with garlic powder, salt, and pepper. Dredge each piece in flour.

Heat olive oil and butter in a large skillet over medium-high heat until melted.

Sear the dredged chicken fillets for 4-5 minutes on each side until golden brown; then transfer to a plate.

In the same skillet, melt remaining butter and add sliced mushrooms, cooking for 5-6 minutes until tender.

Stir in minced garlic and sauté for one additional minute until fragrant.

Deglaze the skillet with dry white wine and let it simmer for 2-3 minutes.

Lower the heat, stir in heavy cream, and return chicken to the skillet. Cook for an additional 5 minutes.

Remove from heat when chicken is heated through and sauce thickens to your liking; serve with pasta, rice, or garlic bread.