In a large bowl add the honey and the dijon mustard. Stir together well. Then stir in the chicken bouillon.

While stirring, slowly add in the water and the heavy cream. Make sure the sauce is well combined and set aside.

Take one cutlet and put it in a large Ziploc bag. Pound the cutlet into an even thickness using a meat mallet.

Remove the pounded cutlet from the bag and repeat this process with the remaining cutlets.

Season the cutlets with salt and pepper. Then dredge them in the flour.

Heat up the olive oil in a skillet over medium heat.

Once hot add two chicken cutlets at a time and brown on each side for 2 minutes.

Transfer the browned chicken cutlets to a plate and continue to brown the remaining cutlets. Then transfer them to the plate.

Next melt the butter in the same skillet over medium heat.

Once melted add the onion and garlic. Cook for one minute. Then pour in the mustard sauce and stir.

Bring the sauce to a simmer over medium heat. Once it starts simmering add the chicken cutlets back to the skillet.

Spoon the sauce over the chicken and cover with a lid. Let cook on medium low for about 5 minutes.

Serve and enjoy