Slice the chicken breasts in half lengthwise to create four thin cutlets. Season each piece with garlic powder, salt, and pepper, then dredge in flour.

Heat a skillet over medium-high heat with olive oil and butter. Cook the chicken cutlets for about 4-5 minutes on each side until golden brown. Set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Stir in Dijon mustard and chicken broth, scraping the pan for added flavor. Let simmer.

Reduce heat and stir in heavy cream, chopped tomatoes, Italian seasoning, and basil. Simmer for about 5 minutes until sauce thickens.

Return chicken cutlets to the sauce and simmer for a few more minutes. Adjust seasoning with salt and pepper before serving.