Step 1

Heat the oil on a large frying pan (skillet) over a medium/high heat.

Step 2

Season both sides of the chicken breasts with the salt and pepper.

Step 3

Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.

Step 4

Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.

Step 5

Stir in the garlic and thyme and cook for the 30 seconds.

Step 6

Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).

Step 7

Stir in the stock and cream and heat through for 2-3 minutes.

Step 8

Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.

Step 9

Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.