Season the all purpose flour and chicken cutlets with salt, pepper, and chili powder.
Coat the seasoned chicken cutlets in the seasoned flour, shaking off any excess flour
Cook the chicken until golden brown on each side and then remove from the skillet. The chicken will finish cooking in the sauce
.Cook the shallots, garlic, and mushrooms over medium heat for about 4 minutes then season with salt, pepper, and red pepper flakes.
Add the wine and mushroom stock and let it simmer for about 2 minutes
Add the heavy cream, butter, cheese, and oregano
Place the chicken back in the skillet and spoon the sauce over the chicken
Let the chicken simmer for about 5 minutes or until the sauce is nicely thickened and the chicken is fully cooked through