Chicken:

• 4 chicken breasts, split, rib bones removed
• Sea salt
• Cracked black pepper
• Fresh thyme
• 2/3 cup flour, all purpose
• 1 teaspoon extra virgin olive oil
• 1 ounce butter

Wild Mushroom Cream Sauce:

• 1 ounce butter
• 1 cup wild mushrooms, cleaned and sliced
• 1/4 cup shallots, minced
• 1 teaspoon garlic, minced
• 1/2 cup white wine, good quality
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• Sea salt
• Cracked black pepper

Free Range Breast of Chicken: Preheat oven to 350 degrees. Season the chicken breasts with salt, cracked black pepper and fresh thyme. Dredge in flour to coat completely. In a large skillet heat the olive oil over medium heat until just beginning to smoke. Add the butter, and once it melts and begins to brown, increase the heat to high and add the chicken breasts, skin side down. Pan-sear the breasts until well browned on the skin side (3 minutes) then turn and do the same on the opposite side. When the chicken is seared, transfer to a baking dish and into the oven to finish cooking to an internal temperature of 160 degrees.

Wild Mushroom Cream Sauce: In a large skillet over high heat melt the butter, and when it is lightly browned add the mushrooms and caramelize them. Add the shallots and garlic and cook for one minute more. Deglaze the pan with white wine and reduce until almost dry. Add the chicken stock and reduce by half. Add the heavy cream and again, reduce by half or until lightly thickened. Finish the sauce with fresh thyme, sea salt and freshly cracked black pepper.