Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• 1/4 teaspoon garlic powder
• Flour, for dredging
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1/3 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 cup heavy/whipping cream

Instructions

1. Slice each chicken breast in half horizontally to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper, then lightly coat each piece in flour.
2. Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
3. Once hot, place the chicken in the pan and cook for 4–5 minutes per side, until golden brown. Lower the heat if splattering becomes excessive. Remove the chicken from the skillet and set aside.
4. Remove the skillet from the heat and add the remaining butter, chicken broth, Dijon mustard, and honey.
5. Return the skillet to medium heat and stir until the mustard is fully incorporated into the liquid, making sure the sauce does not reduce completely.
6. Pour in the cream. When the sauce begins to bubble again, return the chicken to the pan. Cook for about 5 minutes, or until the chicken is cooked through and the sauce thickens to your preference.

• Any skillet will work for this recipe; cast iron is optional.
• Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is recommended.
• Large boneless, skinless chicken breasts work best since they are sliced in half. If using smaller breasts, use four and leave them whole.
• Choose low-sodium chicken broth if you prefer to limit salt intake.