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1
Preheat the oven to 375F.
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2
Rub the chicken breasts lightly with the olive oil, and season with salt and pepper.
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3
Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for the sauce.
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4
Melt the remaining 2 tablespoons butter; mix with the bread crumbs and thyme, and season with salt and pepper.
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5
In a large ovenproof skillet, heat oil over medium-high heat.
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6
Sear the chicken, skin side down, until crispy, about 5 minutes.
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7
Remove from heat.
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8
Smear with the mustard mixture, and sprinkle with the bread crumbs.
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9
Turn skin side up; apply the mustard mixture and bread crumbs.
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10
Transfer the skillet to the oven, and roast until the chicken is cooked through and the top is golden brown, 15 to 20 minutes.
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11
Transfer the chicken to a serving platter.
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12
Add the stock and cream to the skillet over medium heat, and stir with a wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes.
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13
Remove from heat, and stir in the reserved mustard mixture.
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14
Strain through a fine sieve, and serve with the chicken.
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15
Garnish with thyme.
