Chicken with Sauteed Mushrooms and Vanilla

Ingredients
1 cup heavy cream
 6 cloves garlic, crushed and peeled
 4 sprigs fresh thyme
 3/4 teaspoon salt
 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
 2 pounds boneless, skinless chicken breasts
 1 tablespoon olive oil
 1 pound mixed mushrooms, such as chanterelle, oyster, and cremini, sliced
 1/4 teaspoon fresh-ground pepper
 3 tablespoons dry vermouth
 1 tablespoon unsalted cold butter
 1/16 teaspoon cayenne pepper
 2 tablespoons chopped chives


Directions
Place the cream, 3 cups water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 teaspoon salt, and the vanilla bean seeds and pod in a medium saucepan with high sides. Bring to a near-simmer (150* F) over medium-high heat and add the chicken. Reduce heat to medium-low and cook until the chicken breasts reach an internal temperature of 155* F -- about 50 minutes. (Be certain to ensure the liquid stays within a range of 140* F and 150* F.)

Transfer the breasts to a small bowl and cover. Reserve the cooking liquid. Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 minutes. Carefully add the vermouth and cook for 1 more minute. Add the butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened -- about 20 minutes. Discard the garlic cloves and thyme sprigs. Stir in the cayenne and chives. Serve chicken sliced, topped with the sauce.