Oh goodness. I found the inspiration for this dish a few weeks ago when I made dinner for Ryan and I. But as with most things, I needed to find a way to make it lighter. I think that mustard and chicken is a great combination. Throw in some thyme and a little olive oil and you have an easy dinner that you will go back to again. 

I set out to replace the butter with olive oil, reduce the amount of bread crumbs, and get rid of the accompanying cream pan sauce. 

Success:: 

Ingredients:: 

• 4 boneless, skinless chicken breasts 
•  4 TBS olive oil + 1 TBS for pan + a sprinkle for the chicken
•  coarse salt and fresh ground pepper
•  3 TBS Dijon mustard
•  1/2 cup bread crumbs
•  1 1/2 TBS thyme, dry or fresh
•  1/4 c. light sour cream

Directions::

1. Preheat oven to 400 degrees F. Sprinkle chicken with a bit of olive oil, season with salt and pepper. 
2. Combine 2 TBS olive oil with mustard, reserving 2 tsp mustard for glaze. In a separate dish, combine remaining 2 TBS olive oil with bread crumbs and thyme, season  bread mixture with salt and pepper. 
3. In a large skillet, heat 1 TBS olive oil over medium-high heat. Sear the chicken, until crispy for about 2 1/2 minutes each side. Remove from heat, place in shallow baking dish. Smear each breast with mustard mixture, spread a thin layer of bread crumbs onto chicken. Turn chicken over, repeat both steps. 
4. Place baking dish in the oven, roast until chicken is cooked through and the top is golden brown, 15-20 minutes.
5. While chicken is baking, mix together remaining 2 tsp Dijon and the sour cream. Stir until well-combined. Simmer over low heat for about 5 minutes until warm. 
6. Place sour cream mixture on center of plate or platter in a very thin layer. Transfer the chicken to plates or serving platter on top of cream.