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Honey Mustard Chicken Cutlets with Roasted Cabbage

These honey mustard chicken cutlets are simple, quick, and most importantly delicious! Pat those chicken cutlets dry and get to seasoning! Lots of garlic powder, salt and pepper, and into the pan they go. But trust me, it gets better. After they're browned and out of the way, it's time to make that delicious creamy honey mustard sauce. The tangy mustard mixed with the sweet honey and mellow heavy cream comes together to make the best sauce for this chicken. It's a perfect balance of sweet and savory. And the best part about this recipe? It's super easy! It's a great weeknight dinner, it comes together quickly and packs a big flavor.
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Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

Chicken & Seasoning
  • 3 large chicken cutlets cut in half
  • 1 Tbsp garlic powder
  • salt to taste
  • pepper to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter
Honey Mustard Sauce
  • 3 Tbsp butter
  • 3 cloves garlic minced
  • 2 Tbsp flour
  • 1 1/2 cups chicken stock
  • 3 Tbsp dijon mustard
  • 2 Tbsp honey
  • 1 cup heavy cream
Roasted Cabbage
  • 1 large head of cabbage sliced into 1 inch thick steaks
  • olive oil
  • salt
  • pepper
  • garlic powder

Method
 

Roasted Cabbage
  1. Heat oven to 375°
  2. Lay cabbage on baking sheet, cover in olive oil, and generously add salt, pepper, and garlic powder. Cook for at least 30 - 35 minutes, until cabbage is soft. I like to do this while preparing and cooking the chicken and sauce.
  3. Toss on pan after removing from oven.
Chicken Cutlets and Honey Mustard Sauce
  1. Pat chicken cutlets try with paper towels. Sprinkle salt, pepper, and garlic powder. Flip cutlets and repeat.
  2. In a large pan over medium heat, add 1 Tbsp olive oil, and 1 Tbsp butter. Brown chicken cutlets for 5 minutes on each side. Remove from pan and cover with aluminum foil.
  3. Add 3 Tbsp butter, and garlic and cook for about 3 minutes, or until garlic is fragrant
  4. Add flour, and whisk together
  5. Add chicken broth 1/2 cup at a time, whisking each time until thickened.
  6. Add dijon mustard, and honey. Stir to combine, simmer for 2 minutes.
  7. Add heavy cream, stir, simmer 5 minutes, stirring occasionally. Add salt and pepper to taste. Remove from heat.
  8. Return chicken cutlets to pan, flip to cover in sauce. Cook in oven for 12 - 15 minutes, or until chicken is at least 165° internally.