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We love chicken thighs. They’re usually pretty inexpensive, and it’s a nice, rich piece of meat that’s difficult to screw up. They’re also smaller than chicken breasts, so they cook faster and you can get more of a crispy surface area on the outside.

Here’s what you’ll need for chicken thighs with a mushroom wine sauce:

1 1/2 Lbs boneless chicken thighs
Salt and pepper
1 Tbsp olive oil
2 Tbsp butter
8 oz sliced mushrooms
1 clove garlic
3 Tbsp flour
1 C chicken broth
1/3 C chardonnay
1/2 C cream
1 Tbsp parsley (or Italian seasoning mix)

Take your pretty chicken thighs and sprinkle with salt and pepper. In a large skillet, heat olive oil and butter over medium heat. Add chicken and brown the outside (about 2–3 min a side) until it has a gorgeous golden crust. Remove chicken from skillet and set aside. Brown mushrooms in skillet and then add the garlic. Stir in flour until blended. Then stir in chicken broth and chardonnay. Add that chicken back to the skillet, reduce to low heat, and simmer for 20–30 min. Stir in the cream and heat through. Sprinkle with parsley or Italian seasoning before serving. Get ready for a party in your mouth.

*Note: we served this with baked asparagus. So easy: place asparagus with salt, pepper, and olive oil on a baking sheet at 400 degrees for 15–20 min. Done.

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