Heat the oil on a large frying pan (skillet) over a medium/high heat.
Season both sides of the chicken breasts with the salt and pepper.
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.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
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).
Stir in the stock and cream and heat through for 2-3 minutes.
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.
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.
Can I make it ahead?Yes, make the dish, then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash of stock or cream to loosen as it will be a little thicker. Can I freeze it?Yes, cook the dish then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream or stock to loosen up the sauce a little.Serving it for two?Halve all of the ingredients except for the chicken stock (keep that at ½ cup/120ml) and cook as per the recipe.Nutritional Information is per serving.