Step 1

Trim excess fat and then slice the chicken breast in half lengthwise to equal pieces that are roughly 3/4 to 1-inch in thickness. Season both sides of the chicken with salt, pepper, and garlic powder. Set aside.

Step 2

In a large skillet, heat oil over medium heat. Cook the chicken (working in batches if necessary) in the skillet until it is cooked through and the internal temperature is 165°. Adjust the heat as necessary to prevent burning and add additional oil if needed. Remove the chicken from the skillet and tent with aluminum foil to keep warm.

Step 3

Add the butter and melt. Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits.

Step 4

Bring the broth to a simmer and add cream cheese. Whisk together to combine once melted.

Step 5

Add mustard and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste.

Step 6

Once the sauce is thick, return the chicken to the pan and coat with the sauce. Add additional broth if the sauce gets too thick. Serve immediately.