Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides with garlic powder, salt, and black pepper, then lightly coat each piece with flour, shaking off any excess.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken cutlets. Cook for 4 to 5 minutes per side until they develop a beautiful golden crust. Remove the chicken from the skillet and set it aside.

Reduce the heat slightly and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant. Pour in the chicken broth and stir in the Dijon mustard, scraping up the flavorful browned bits from the bottom of the pan.

Add the heavy cream, chopped tomato, Italian seasoning, and fresh basil. Stir well and allow the sauce to gently simmer for a few minutes until it begins to thicken.

Return the chicken to the skillet, spooning the creamy sauce over each piece. Continue cooking for another 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is rich and creamy.

Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. Serve immediately with your favorite side dish.