Ingredients
Method
- Cut chicken breasts in half lengthwise to create four thinner cutlets.
- Generously sprinkle chicken with garlic powder, salt, and pepper. Thoroughly coat each piece in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Transfer chicken to a plate and set aside.
- Remove the pan from the heat. Add the remaining 2 tablespoons of butter, chicken broth, Dijon mustard, and honey to the skillet.
- Return the pan to medium heat. Stir continuously until the mustard and honey dissolve into the broth and the butter melts.
- Stir in the heavy cream. Once the sauce is bubbling, return the cooked chicken and any plate juices to the pan.
- Simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Nutrition
Notes
Ingredient Swap: I've definitely swapped out the chicken breasts for boneless, skinless chicken thighs when I wanted a richer, more forgiving cut; they cook up beautifully here, just