Pre-heat the oven to 180°c.
Season the chicken generously.
In a large pan, brown the chicken breasts in a splash of olive oil.
Add the herbs and garlic and allow to fry for another minute.
Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
To make the sauce, deglaze the pan you cooked the chicken in with the wine (you can also use chicken stock or water).
Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
Season with the lemon juice, salt and pepper.
Serve the sauce with the roasted chicken breasts.