½ cup all-purpose flour
4 chicken thighs
1 tablespoon olive oil
4 tablespoons butter
8 oz. sliced fresh mushrooms
a 187 ml bottle of Sauvignon Blanc
½ cup heavy cream
Salt and freshly ground black pepper
½ cup cornstarchDirections
In a shallow bowl put the flour. Dredge the chicken shaking to remove any excess.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 8 minutes per side. Transfer to a plate and set aside.