Pan fry maryland chicken skin side down for 2 minutes then turn for a further 2 minutes
Season with salt and pepper
Add several thyme leaves and sprigs
Add to the pan thinly cut pieces of carrot
1 quartered onion
De glaze with white wine
Cover and simmer for 30 minutes
Add thickened light cream and Dijon mustard
Heat through
Serve with baked vegetables
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