4-6 chicken thighs (boned)
1 tbsp. flour
1 tbsp. each butter and salad oil
1/3 c. dry white wine
1/3 c. chicken broth
1/4 c. whipping cream
1 tsp. lemon juice
1/4 tsp. thyme leaves
Chopped parsley and lemon wedges or slices

Pound thighs evenly and gently until 1/4-inch thick. Dust with flour and cook in butter and oil about 2 minutes a side until no longer pink in the middle. Add more butter and oil as you cook all the thighs. Add to a platter and keep warm. Add wine and chicken broth to skillet, stirring to blend in browned particles.

Boil until reduced by about half. Add cream, lemon juice and thyme leaves and boil until sauce thickens slightly. Pour any meat juices which collected on platter into sauce. Salt and pepper to taste. Pour over meat and garnish with parsley and lemon wedges. Serves 2.