Breast of Chicken with Shallots and Mushrooms

• 6 breasts of cornfed chicken
• salt and freshly ground black pepper
• 2 tablespoons clarified butter

Season the breasts with salt and pepper, melt the butter in a heavy frying pan or skillet over a medium heat and cook the breasts, skin side down, until the skin is crisp and golden (approximately 5 minutes). Turn the breasts over to cook the other side, add the shallots and garlic and continue to cook over a gentle heat for 5 minutes further. Add the mushrooms, thyme and bay leaf and allow the