Prepare the chicken by cutting it in half lengthwise so you have 4 smaller cutlets.

In a bowl mix, garlic powder, salt, and pepper.

Add the flour to a plate.

Sprinkle each piece of chicken with garlic powder and salt & pepper and then coat them in the flour coating both sides.

in a large skillet over medium-high melt butter and add the olive oil.

Once the pan is hot and the butter melted, add the chicken and cook them for 4-5 minutes per side until they're golden brown. If the oil starts to splatter, reduce the heat a bit. Once the chicken is browned, take it out of the pan and set it aside.

Adjust the heat to medium low and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.

Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely turn down heat if needed).

Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes and the sauce is reduced to your liking.

Serve by placing the chicken on a plate and then topping with the creamy honey mustard sauce.