Start by flattening the chicken portions to an even thickness of about ½ inch using a meat mallet. This ensures they cook evenly and stay tender.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels, then season both sides generously with salt and pepper.

Once the oil is shimmering hot, add the chicken to the skillet. Cook for 5 to 6 minutes on each side, or until the chicken is fully cooked through (an instant-read thermometer should register 165°F at the thickest part).

Transfer the cooked chicken to a plate and tent it loosely with foil to keep warm.

Reduce the heat to medium-low and return the skillet to the stove.

Add the remaining tablespoon of olive oil and toss in the garlic. Sauté the garlic until it just begins to deepen in color and releases its fragrant aroma—about 10 seconds.

Pour in the chicken broth, then add thyme and sage.

Let the liquid simmer gently until it reduces by half, roughly 1 minute. Stir in the cream and mustard, continuing to simmer and stir frequently until the sauce thickens slightly, about another minute.

Finish the sauce with a touch of honey, adjusting salt and pepper to taste.

Spoon this luscious sauce over the chicken, and if you like, garnish with fresh parsley for a pop of color and brightness.