Cut the chicken in half lengthwise to create four smaller cutlets. Sprinkle with garlic powder, salt, and pepper, then coat in flour.
Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat.
Once the pan is hot, add the chicken pieces and cook for 4-5 minutes per side, or until golden. Reduce heat if oil splatters excessively. Remove browned chicken from the pan and set aside.
Remove the pan from the heat. Add the remaining butter, chicken broth, Dijon mustard, and honey.
Return the pan to the stove and adjust heat to medium. Stir the sauce until the mustard dissolves, ensuring the liquid does not reduce completely.
Add the cream. Once the sauce bubbles again, return the chicken to the pan. Cook for 5 minutes, or until the chicken is cooked through and the sauce reduces to your desired consistency.
