Sunny Chicken


  • 2 large chicken breasts, cut in half lengthwise
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspoon garlic powder
  • flour, for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/3 cup chicken broth
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 cup heavy whipping cream


  1. Sprinkle the chicken with salt, pepper, and garlic powder.
  2. Coat the chicken in the flour.
  3. Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
  4. Once the pan is hot and the butter is melted, add the chicken and cook until golden, about 4-5 minutes. If the oil starts to splatter, reduce the heat. The chicken should almost cook through but not fully.
  5. Transfer the chicken to a plate and keep warm.
  6. Take the pan off the heat and add the remaining butter, chicken broth, dijon mustard, and honey to it.
  7. Return the pan to the stove and adjust the heat to medium.
  8. Stir the sauce until the mustard has dissolved but the liquid hasn’t reduced.
  9. Add the cream and stir.
  10. Once the sauce is bubbling, add the chicken to the sauce and cook until the chicken is cooked through at 165 degrees F and the sauce has somewhat been reduced, for about 5 minutes.
  11. Serve hot.

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