Remove from heat add the cream and extra mustard then strain sauce into a warm jug. Add the butter into the mushrooms then the stock. Cook the mushrooms for a few minutes to get the moisture out of them for a more intense mushroom flavor. Meanwhile turn the stove back on with the mushrooms. Pour in the stock and stir until reduced (about 5 minutes). Remove the chicken and tent it with some foil over the tent. Once cooked, transfer the chicken pieces to a warm platter. Remove from heat, divide the mustard mixture across the top of each chicken breast then place pan in the oven for 15 minutes or until the chicken is cooked through and the top golden and crunchy. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Pour diced tomatoes and balsamic vinegar over chicken season with basil, oregano, rosemary and thyme. In the same pan, melt butter and sauté onion and garlic until tender, about 2 minutes. Add onion cook and stir until onion is browned, 3 to 4 minutes. Add chicken and cook for 5-6 minutes on each side until cooked through. Cook the chicken on one side for four minutes, or until crispy. Heat oil in a large cast-iron skillet over medium-high heat.
Place on a small rimmed baking sheet or in a 13x9' glass or ceramic baking dish. Heat an ovenproof frying pan on high and add a little more oil. Using the flat side of a meat mallet, a rolling pin, or a heavy skillet, pound to ½' thick. Add heavy cream and thyme sprigs and continue to simmer and whisk until the sauce has thickened, approximately 5 minutes. Pour chicken broth into the skillet and deglaze the bottom of the pan, simmer until reduced in half. Mix together the butter, mustard, breadcrumbs, lemon zest, herbs and season to taste. Add minced garlic to the skillet and cook over medium heat until fragrant, 1-2 minutes. Rub chicken breasts with a little of the olive oil and season well. 2 1/2 tablespoons Beerenberg Bavarian Mustard.
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