• Serves 4

• 4 boneless chicken breasts, skin on

• 2 T olive oil, plus more for breasts

• Coarse salt and freshly ground pepper

• 4 T unsalted butter softened

• 2 ½ T. Dijon mustard

• ¼ cup coarse breadcrumbs

• 2 T. chopped fresh thyme

• ¼ cup chicken stock

• ½ cup heavy cream

 Preheat oven to 375 degrees.  Rub chicken breasts lightly
with oil and season with salt and pepper.

Combine 2 T. butter with the mustard; reserve 2 t. for sauce.
Melt remaining 2 T. butter; mix with breadcrumbs and thyme and season
with salt and pepper.

 In a large skillet heat oil over medium-high heat.  Sear chicken skin side down until crispy about 5 minutes.  Remove from heat.  Smear with mustard mixture and sprinkle with breadcrumbs.

Transfer skillet to oven and roast until chicken is cooked through and top is golden brown, 15 t 20 minutes.

 Transfer chicken to serving platter.  Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to ¼ cup, about 3 minutes.  Remove from heat, and stir in reserved mustard mixture.
Strain through a fine sieve and serve with chicken.  Garnish with thyme.