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Gather all ingredients.
In a large resealable plastic bag, combine flour, salt, pepper, granulated garlic, and paprika. Mix the dry ingredients inside the bag by pinching the bag several times.
Pound chicken cutlets to ½-inch thickness on a work surface and add to the flour mixture. Seal the bag, and toss and move chicken inside the bag until lightly coated with flour mixture. See note.
Heat butter and olive oil in a large skillet over medium heat. When butter stops sizzling, carefully add chicken and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer chicken to a plate and keep warm.
Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan. Boil about 2 minutes.
Stir honey and mustard into wine mixture, and simmer about 1 minute. Remove from heat and stir in 1 tablespoon cold butter until melted, then stir in cream.
Return chicken to the skillet. Serve chicken warm with sauce. Garnish with parsley.