Step 1

Season the chicken breasts on both sides with sea salt and fresh ground black pepper.

Step 2

Heat oil in a large skillet* over medium heat, and brown the chicken, for about 2-3 minutes on each side (at this point, the chicken will not be fully cooked as we will continue to do so, later on, with sauce). Set aside on a plate.

Step 3

In the same preheated pan, add the onions, garlic, sun-dried tomatoes and mushrooms, and sauté for about 5 minutes.

Step 4

Take half of the thyme sprigs, pull the leaves off of the stems and add them to the pan. Pour in the chicken stock and bring to the boil.

Step 5

Mix well with a wooden spoon*, scraping any brown bits left on the pan's bottom.

Step 6

Stir in the heavy cream and reduce the heat. Once simmering, return the chicken to the pan, nestling it into the sauce.

Step 7

Reduce the heat to a simmer and cook for additional 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 8

Garnish with the remaining thyme.