Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce & Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/3 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 cup heavy/whipping cream
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create four smaller cutlets. Season both sides with garlic powder, salt, and pepper, then lightly dredge in flour to coat.
- Heat the Pan: In a skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat until hot.
- Cook the Chicken: Place the chicken cutlets in the hot pan and cook for 4-5 minutes on each side until golden brown. If oil splatters excessively, reduce the heat slightly. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: Remove the pan from heat. Add the remaining 2 tablespoons of butter, chicken broth, Dijon mustard, and honey to the pan.
- Simmer the Sauce: Return the pan to medium heat and stir the sauce to dissolve the mustard, ensuring the liquid doesn’t reduce completely.
- Add Cream and Finish Cooking: Pour in the heavy cream and bring the sauce to a gentle bubble. Add the chicken back into the pan and cook for about 5 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Notes
- For thicker sauce, allow it to reduce longer before adding cream.
- Use fresh chicken breasts for best results, but frozen, thawed chicken works too.
- You can substitute Dijon mustard with whole grain mustard for added texture.
- Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
- Leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
