Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.