4 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Garlic Cloves, Minced
1 cup White Wine
1 Tablespoon Dijon Mustard
1 Tablespoon Grainy Mustard
3 Tablespoons Honey
½ cup Heavy Cream
½ cup Chicken Broth
Salt And Pepper, to taste
Directions
Heat a large skillet to medium high and heat the butter and oil until butter has melted.
Cut the chicken lengthwise so they are thin cutlets. Place into the skillet and brown on each side. Remove the chicken and set aside on a plate.
Reduce the heat to medium and saute the garlic until tender. Add the white wine and continue to cook until reduced by half. Add the mustards and stir to combine. Then add in the heavy cream, chicken broth and honey. Add salt and pepper to taste.
Add the chicken back to the sauce and allow the chicken to cook in the sauce for a few more minutes.
