Chicken Thighs with White Wine Cream Sauce | Michael Helmke

Ingredients

• 1 1/2 pounds boneless chicken thighs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, sliced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour (I use 2 tbsp)
• 1 cup chicken stock (can use water)
• 1/3 cup dry white wine
• 1/2 cup cream, or half-and-half
• 1 to 2 tablespoons chopped fresh parsley