Preheat an oven to 400 F.
In a small bowl, mix together the salt, pepper, Italian seasoning and garlic powder with a fork. Season both sides of each chicken breast with the seasoning mixture.
Add the olive oil to a large Dutch oven over medium high heat. When the oil is hot, add the chicken breasts to the pan. Sear on both sides until brown, about 4 minutes each. Remove from the pan and set aside.
Lower the heat to medium and add the garlic, onion, carrot and celery. Cook for 7 to 8 minutes until they begin to soften. Add the flour and stir to combine. Cook for 1-2 minutes.
Add the wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and heavy cream. Bring to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.
Put the lid on and bake for 15 to 20 minutes until the chicken is cooked through. If using a probe thermometer, the internal temperature should read 165 F.
Transfer the chicken to a serving dish.
Return the sauce to the stove, simmering until it has thickened slightly. Adjust seasoning with more salt and pepper, if desired. Ladle over the chicken to serve.