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 of butter in a skillet over medium-high heat.

Once hot, add chicken and cook for 4-5 minutes per side until golden. Reduce heat if splattering occurs, then set aside.

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

Return the pan to medium heat and stir until the mustard dissolves, ensuring the liquid doesn't fully reduce.

Add the cream. Once bubbling, return the chicken and cook for 5 minutes until fully cooked and sauce thickens to preference.