Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
Add the olive oil and butter to a skillet over medium-high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side until it's nice and golden, then take the chicken out of the pan and set aside.
Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a few minutes (it should reduce quite a bit).
Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper as needed, and sprinkle the chopped parsley on top if using.
NOTES
- You can find poultry herb mix in the fresh herbs section of the grocery store (often refrigerated).
- I recommend chopping the herbs as finely as possible for a smoother sauce.

Herbed Chicken with Cream Sauce

Ingredients