Honey Mustard Chicken

Step 1

Cut the chicken breasts in half lengthwise so you've got 4 thinner cutlets. Sprinkle them with salt & pepper, the garlic powder, and then coat each piece in flour and shake off any excess.

Step 2

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes before adding the chicken.

Step 3

Sear the chicken for about 4-5 minutes/side until golden and almost cooked through, then transfer it to a plate.

Step 4

Add the remaining butter to the pan and let it melt, then sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).

Step 5

Whisk the chicken broth in until the flour dissolves, then add in the mustards and honey and continue whisking until smooth.

Step 6

Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened up a bit. You may need to turn the heat down if it's boiling hard (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately with fresh parsley sprinkled over top if desired.The sauce is quite sweet (as you'd expect from honey mustard). If you would prefer it to be a bit less sweet, reduce the honey to 1.5 tbsp. Keep in mind it balances the sharpness of the Dijon, so you don't want to reduce it too much without adjusting other ingredients.