1-First, cut the chicken breasts in half lengthwise to make 4 cutlets for even cooking. Season them with 1/4 teaspoon garlic powder, salt, and pepper, then dredge in flour for a nice crust. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a skillet over medium-high heat to get that golden sear.

2-Next, cook the chicken for 4-5 minutes per side until it’s golden and set it aside to rest. In the same skillet, off the heat, add the remaining 2 tablespoons butter, 1/3 cup chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon honey. Stir well to mix everything together before returning it to medium heat.

3-Once the sauce starts to reduce, add 1 cup heavy or whipping cream and let it bubble gently for a creamy finish. Return the chicken to the skillet and cook for another 5 minutes until it’s done and the sauce thickens. Finally, adjust the seasoning with salt and pepper as needed, and you’re ready to serve a meal that impresses.