Combine flour and 1 1/2 teaspoons rosemary in a shallow bowl. Season chicken cutlets with salt and pepper and dredge in the flour mixture, shaking off the excess.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until the butter starts to foam.
Cook the chicken 2 to 3 minutes on each side, or until golden brown. Remove to a plate.
Add minced garlic and 1/2 cup of the white wine to the skillet and stir to deglaze the pan. Stir in the remaining wine, cream, and Dijon mustard. Bring the mixture to a boil, then reduce heat to medium low and let simmer 2 minutes.
Return the chicken to the skillet, nestling it into the sauce, and sprinkle with the remaining minced rosemary. Continue cooking on medium low heat for 10 to 12 minutes, or until the chicken is done. The sauce should reduce by about half and will thicken as the chicken cooks.
Do not substitute cooking wine for the white wine.
Remember that butter will smoke at a high temperature, so it is time to add the chicken to the pan once the butter is melted and foamy.