Prepare your chicken by cutting it in half lengthwise to create 4 smaller cutlets. Sprinkle with garlic powder, salt, and pepper, then coat in flour.

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

Add chicken pieces and cook for 4-5 minutes on each side or until golden. If oil splatters, reduce heat. Remove chicken from pan and set aside.

Remove pan from heat and add remaining butter, chicken broth, Dijon mustard, and honey.

Return pan to medium heat, stirring sauce until mustard dissolves without reducing the liquid completely.

Add cream. Once bubbling, return chicken to pan and cook for 5 minutes or until chicken is cooked through and sauce is reduced.