Preheat oven to 375. Rub chicken with oil, salt, and pepper.
Combine mustard and butter, saving 2 tbsps of butter for sauce.
Melt remaining butter and mix with breadcrumbs, thyme, salt, and
pepper. In frying pan, heat oil and sear chicken until crispy, skin
side down. Remove from heat, coat with sauce and breadcrumbs.
Cook in oven until cooked through, 15-20 minutes. Remove from
dish, add stock and cream, heat until reduced and stir in reserved
mustard mixture. Serve over chicken.
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