Season your boneless and skinless chicken breasts generously with garlic powder, salt, and pepper. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.

In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches.

Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.

Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.

Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.

Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.

Perform a taste test and make adjustments to the salt and pepper if necessary. It is ready to serve. Just don't leave the creamy sauce behind, spoon it over your chicken!