Chicken Breasts with Mushroom Sauce

I noticed there is a little bit of a mushroom theme this week, so I promise this is the last one for a while. After looking at the finished dish, a little parsley or a sprinkle of green onion over top would be a good finish.

Chicken Breasts with Mushroom Sauce

2 chicken breasts, bone in and skin on
2 Tablespoons butter
4 sprigs of fresh thyme
Alfie's seasoning, to taste
1 small shallot, chopped
2 Tablespoon sherry
1 1/2 cups of mushrooms, cleaned and sliced
2/3 cup of chicken stock
2 teaspoons Dijon mustard
2 Tablespoon cream

Preheat oven to 400F.
Line a baking sheet with foil and set aside.
Mix butter and 2 sprigs of thyme together and stuff a tablespoon of mixture under the skin of each chicken breast and season with Alfie's seasoning.
Over medium-high heat, place chicken skin side down in a large skillet and brown for about 3 minutes. Season other side, turn over and cook another 2-3 minutes.
Place chicken breasts on baking pan and cook in the oven until chicken reaches 160F temperature, set aside.
Meanwhile, add shallot to the brown bits in the skillet and deglaze the pan with sherry.
Add mushrooms, remaining sprigs of thyme and stir for a minute, then add chicken stock to pan and reduce by half.
Place cooked chicken breasts on serving platter. Add any juice on baking sheet to skillet.
Stir in mustard into sauce and cook, add cream and heat. Check for seasoning.
Pour mushroom sauce over chicken and serve.