Pan-Seared Honey Mustard Chicken

Finely mince ³/₄ clove Garlic and strip the leaves from 1 gr Fresh Thyme.

Slice 150 gr Chicken Fillet horizontally into even cutlets, then season both sides with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

In a small bowl, whisk together 25 gr Chicken Broth Cubes, 2 tsp Dijon Mustard, ¹/₂ tbsp Honey, and ¹/₄ tbsp Lemon Juice until smooth.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide skillet over medium-high heat.

Place the seasoned chicken cutlets into the hot skillet and cook for 4 to 5 minutes on each side until deeply golden, then transfer them to a plate.

Reduce the heat to low, melt 1 tsp Butter in the same skillet, add the minced garlic, and stir constantly for 30 seconds until fragrant.

Pour the prepared honey-mustard mixture into the skillet and simmer for 2 to 3 minutes until slightly thickened.

Return the chicken cutlets to the pan, baste them with the sauce, cook for 3 to 5 minutes until fully cooked through to an internal temperature of 74°C (165°F), then sprinkle with the fresh thyme and serve.