In a small bowl, mix the rosemary, thyme, and sage. Set this fragrant blend aside.

Place the chicken cutlets between two sheets of parchment paper and gently pound them to an even thickness of about ½ inch. Pat dry and season both sides with salt, pepper, and cayenne.

Lightly coat each piece of chicken in flour, shaking off any excess. Reserve 1–2 tablespoons of the remaining flour for later.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken in batches for about 3 minutes on each side until they are lightly golden. Transfer to a plate and set aside.

Reduce the heat to medium, adding the butter to the skillet. Once it has melted, add the sliced mushrooms, cooking for 6-8 minutes until they become softened and take on a lovely, light brown color. Stir in the minced garlic and let it cook for about 30 seconds, releasing its fragrant aroma.

Sprinkle the reserved flour over the mushrooms, stirring continuously for about 2 minutes to eliminate any raw flour taste.

Gradually add the chicken broth, using a wooden spoon to scrape up any golden bits stuck to the bottom of the pan. Incorporate the herb mixture and stir well, allowing it to simmer gently for about 4 minutes until the sauce slightly thickens.

Return the cooked chicken to the skillet, nestling it into the sauce. Cover the skillet and let it simmer on medium-low heat for about 10 minutes until the chicken is fully cooked.

Stir in the lemon juice and adjust seasoning to taste. Garnish with chopped parsley just before serving.