Fry the chicken for 4 minutes per side in some olive oil. Season with salt & pepper
Remove the chicken from the pan and add the finely chopped onion until it softens.
Add the white wine and deglaze the pan for about a minute.
Add the Dijon mustard, cream, chicken stock pot and thyme.
Stir well until it starts to boil gently.
Reduce the flame to low and add the chicken back.
Make sure that the chicken is covered in the silky sauce.
Cover and cook for about 15 minutes.
Serve with baked or mashed potatoes with plenty of fresh parsley.
Also good with boiled pasta.