2 large chicken breasts (about 350–400 g total)
Salt & pepper, to taste
¼ teaspoon garlic powder (about 1.25 g)
Plain flour, for dredging
1 tablespoon olive oil (15 ml)
3 tablespoons butter, divided (≈42 g)
80 ml chicken stock
2 tablespoons Dijon mustard (30 ml)
1 tablespoon honey (15 ml)
240 ml double cream
