1: Season the chicken breasts on both sides with sea salt and fresh ground black pepper.
2: Heat oil in a large skillet over medium heat, and brown the chicken for about 2-3 minutes on each side.
3: Set the chicken aside on a plate.
4: In the same preheated pan, add the onions, garlic, sun-dried tomatoes, and mushrooms, and sauté for about 5 minutes.
5: Take half of the thyme sprigs, pull the leaves off of the stems, and add them to the pan.
6: Pour in the chicken stock and bring to a boil, mixing well and scraping any brown bits left on the pan's bottom.
7: Stir in the heavy cream and reduce the heat.
8: Once simmering, return the chicken to the pan, nestling it into the sauce.
9: Reduce the heat to a simmer and cook for an additional 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
10: Garnish with the remaining thyme and enjoy while hot!
