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1
For the chicken: Preheat the oven to 350 degrees F.
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2
Sprinkle the chicken breasts with salt.
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3
In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat.
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4
Add half the thyme and continue to heat.
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5
Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan.
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6
Flip the breasts, brown on the other side and baste.
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7
Transfer the chicken to a baking sheet.
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8
Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
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9
Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes.
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10
Allow to rest before slicing.
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11
For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat.
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12
Add enough clarified butter to coat the bottom of the pan and add the bacon lardons.
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13
Cook until crispy, and then remove to a plate and reserve.
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14
Remove any excess fat from the pan if necessary.
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15
Add in the onions and sweat until soft and translucent, about 5 minutes.
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16
Increase the heat, add in the mushrooms and season with salt.
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17
Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
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18
Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan.
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19
Cook down until the wine has reduced by half.
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20
Add in half of the chicken stock and let simmer about 5 minutes.
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21
Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter.
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22
Taste and season if necessary.
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23
Serve the sliced chicken with the jus and garnish with chopped parsley.
