Cut each chicken breast in half – you should begin to butterfly the chicken and then finish cutting through the breast.

Place the cracker crumbs on a plate and press each chicken breast into the cracker crumbs until evenly coated on both sides.

Heat 1/4 cup oil in a large skillet over medium high heat. Place coated chicken breasts in hot oil. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through.

Remove the chicken to a paper towel lined plate. Add butter and chicken broth to the pan. Cook until the butter is melted. Whisk the sauce base being sure to scrape the yummy brown bits off the bottom of the pan. Whisk in 1 cup half and half and thyme until combined. Bring sauce to a boil.

In a small bowl, combine 2 tablespoons half and half and cornstarch. Mix until smooth. Add the cornstarch mixture to the sauce, and whisk to combine. Return to a boil until thickened. Remove sauce from heat.

Plate chicken and top with butter cream sauce. We like our chicken with mashed potatoes.