Step
Directions
Time
Notes
1
Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
2 min
2
Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
3
Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
4
Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
5
Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
6
Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.
7
Notes
8
I used my 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet is fine, though. You don't need to use cast iron.
9
Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
10
I suggest using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have small chicken breasts, use four of them and leave them whole.
11
Use low-sodium chicken broth if you have concerns with salt content.
