Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4 to 6

Ingredients
2 pounds boneless, skinless chicken breasts
Salt
Pepper
Garlic powder
3 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
4 ounces cream cheese, room temperature, cubed
2 teaspoons mustard (Dijon, Creole or spicy brown)

Instructions
After trimming excess fat, slice chicken breasts in half lengthwise into pieces that are roughly 3/4 to 1 inch thick. Season chicken on both sides with salt, pepper and garlic powder. Set aside. In a large skillet, heat oil over medium heat. Cook chicken (working in batches if necessary) in skillet until cooked through and the internal temperature is 165 F. Adjust heat as necessary to prevent burning, and add additional oil if needed. Remove chicken from skillet and tent with aluminum foil to keep warm. Add butter to skillet and melt. Add chicken broth and scrape bottom of the pan to loosen cooked-on bits. Bring broth to a simmer and add cream cheese. Whisk together to combine once melted. Add mustard of your choice and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste. Once the sauce is thick, return chicken to the pan and coat with sauce. Add additional broth if the sauce gets too thick. Serve immediately.