1. Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, salt, and black pepper.

2. Lightly coat each piece of chicken in flour, shaking off any excess.

3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

4. Once hot, add the chicken cutlets. Cook for 4–5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.

5. Remove the skillet from the heat. Add the remaining butter, chicken broth, Dijon mustard, and honey. Stir until smooth.

6. Return the skillet to medium heat and slowly stir in the heavy cream. Bring the sauce to a gentle simmer.

7. Add the chicken back into the skillet. Cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens to your liking.

8. Serve warm with mashed potatoes, rice, or roasted vegetables.