In a mixing bowl, combine the all-purpose flour, coarse salt, ground black pepper, and Italian seasoning. Slice the chicken breasts into cutlets. Dredge each cutlet in the flour mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the cutlets for 3-4 minutes per side until golden brown and cooked through. Remove chicken and keep warm.

In the same skillet, add the remaining olive oil, garlic, shallots, and asparagus. Sauté for 3-5 minutes until shallots are translucent.

Pour in the dry white wine, scraping the pan to deglaze it. Add lemon juice, skim milk, chicken broth, and Dijon mustard; bring to a boil.

Stir in thawed peas and snap peas, cooking for an additional minute. Return the chicken to the skillet and simmer.

Remove the skillet from heat and add butter, dill, and thyme, stirring to combine. Serve warm, garnished with parsley.