1-First: season the chicken cutlets. Take your 2 large boneless, skinless chicken breasts, halved lengthwise to make four thinner cutlets, and season each with 1/2 teaspoon garlic powder, salt, and pepper to taste. Then dredge them thoroughly in flour for a nice golden crust.

2-Next: heat the skillet. In a skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Cook the chicken for 4-5 minutes on each side until it’s golden brown, then remove and set it aside.

3-Now: build the sauce. Add 1/2 cup dry white wine or chicken broth and 1 teaspoon Dijon mustard to the skillet, stirring well to combine. Let it simmer and reduce for a few minutes before stirring in 1 cup heavy or whipping cream and 1 tablespoon chopped poultry herb mix (sage, thyme, rosemary).

4-Finish cooking. Return the chicken to the skillet and simmer for about 5 minutes until fully cooked and the sauce thickens slightly. Adjust seasoning with additional salt and pepper as needed, and garnish with chopped fresh parsley if you like.