1-Getting started: mix the garlic salt, Herbes de Provence, flour, sugar, and black pepper in a bowl and set it aside for seasoning. This helps build a flavorful base that makes the chicken shine. Next, slice the chicken breasts horizontally to create thin cutlets and coat both sides with the seasoning mix.

2-Heat the butter and olive oil: in a large skillet over medium heat until it starts sizzling, then add the chicken cutlets. Cook them smooth side down for 4-6 minutes until golden brown, flip, and cook for another minute before removing and keeping them warm under foil. In the same pan, sauté the chopped shallots over medium-low heat for 1-2 minutes until fragrant, then add the minced garlic and cook for 30 seconds more.

3-Pour in the white wine and crank up the heat: to medium-high, letting it boil rapidly until most of it evaporates. Add the chicken broth and bay leaves, bring to a low boil, and cook uncovered for 8 minutes. In a separate bowl, whisk together the heavy cream, mustard, and cornstarch until smooth, then add this mixture back to the pan along with any juices from the chicken.

4-Bringing It All Together: Bring the sauce to a boil, reduce the heat, and simmer for 2 minutes while stirring frequently; remember to remove the bay leaves. Return the chicken to the pan, cover tightly, turn off the heat, and let it sit for 5 minutes to absorb the flavors. Finally, serve the chicken with the sauce spooned over the top and garnish with fresh herbs like dill or thyme.