Chicken Thighs with White Wine Cream Sauce
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Plate
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
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