Sprinkle salt over chicken breasts. Cover with place in fridge while preparing topping.

Preheat oven to 425 degrees F.

Put bread, 3 tablespoons softened butter, 2 tablespoons parsley, garlic, shallot, thyme, and pepper in a food processor. Pulse until fully combined.

{Monica puts her shallot in the sauce. I wasn't paying attention and put it in the topping. You can’t go wrong either way.} My topping was more paste like. Monica’s topping looked bready and fluffy. Either way the flavor rocks and that’s what’s important.

Whisk together cream, chicken broth, wine, and mustard.

Pat chicken dry and season with pepper. Arrange chicken in an X (for 4 breasts, or side-by-side for 2 breasts) in a large skillet. Brush the chicken with melted butter, then distribute the topping evenly between the chicken. If you topping is more paste-like too, press i down some to cover the entire breast.

Carefully pour 3/4 of the cream mixture into the pan around the chicken.

Bake 30 to 35 minutes, until topping ir golden brown and chicken is cooked through.

Gently remove chicken from the pan; set aside and keep warm.

Add the rest of the cream mixture to the pan and whisk. Bring to a boil over medium-high heat. {Be careful, the skillet handle will be HOT!}

Cook until thickened, about 5 minutes. Remove from heat and season with remaining parsley, salt and pepper.

Serve chicken over mashed potatoes, top with plenty of sauce, and a little sprinkling of parsley.