Cut each of the chicken breasts in half sideways through the middle so as to create two small & thinner slices of breast. This allows for quicker and more even cooking.

Heat 2 tablespoons of olive oil in a non-stick pan or skillet and fry the chicken until golden on each side. Remove and set aside on a plate.

In the same pan heat the remaining 2 tablespoons of olive oil and fry the mushrooms until they just start taking colour. Add the stock to the pan in parts and fry the mushrooms in this liquid. Add the thyme, thyme stalks, and garlic and continue cooking for a few minutes until half to two-thirds of the liquid has evapourated.

Add the sun-dried tomatoes and the liquid they are in along with the crème Fraiche or cream. Stir to heat through and allow to thicken slightly. Put the chicken and any juices that may have come out back into the pan and warm through and coat in the sauce. Remember to remove the thyme stalks before serving straight away