Honey Mustard Chicken

In a shallow bowl, combine the all-purpose flour with salt and pepper to taste. Dredge the sliced chicken breasts in the seasoned flour, ensuring they are lightly coated on all sides.

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, add the chicken to the pan.

Fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant.

Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the honey, Dijon mustard, and wholegrain mustard until well combined.

Add the fresh thyme sprigs to the sauce. Bring to a simmer and let it cook for a few minutes to reduce and thicken slightly.

Add any resting juices from the cooked chicken back into the pan. Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter until it melts, creating a glossy, rich sauce.

Return the cooked chicken to the skillet, spooning the sauce over each piece to coat.

Serve immediately, optionally with mashed potatoes and green beans.