8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
3 tablespoons olive oil, lard, or bacon fat, divided
1 pound mushrooms, sliced
1 large clove garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
2 teaspoons chopped fresh thyme or tarragon (or 1 heaping teaspoon dry)
1 teaspoon mustard
½ cup heavy cream
- In a large cast iron skillet on medium high, add 2 tablespoons olive oil.
- Dredge chicken in seasoned flour and cook until browned, about 5 minutes on each side. Remove from pan and set aside.
- Add remaining oil, then the mushrooms to the pan. Saute for a few minutes until mushrooms begin to brown. Add the garlic and cook 30 seconds.
- Add white wine, broth, thyme and mustard, scraping up all the browned bits in the bottom of the pan. Add chicken back to pan, bring to a boil, reduce heat and simmer for about 15 minutes. Add the cream and cook about 1 more minute until heated through. Taste and add more salt and pepper if needed.