Skillet Chicken in a Cream White Wine Sauce

Ingredients
 
1 tablespoon olive oil
4 boneless skinless chicken breasts
salt and fresh ground pepper to taste
1 teaspoon garlic powder

White Wine Sauce

1 tablespoon unsalted butter
1 large yellow onion, minced
3 garlic cloves minced
salt and pepper to taste
1 cup dry white wine, I used Selection Pinot Grigio
1 teaspoon dried thyme
1/2 cup half and half/heavy cream/or evaporated milk
Fresh chopped parsley

Directions

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. Do not move the chicken around. Flip the chicken breasts over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from skillet to a plate; cover and set aside. For the sauce, DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat. Add minced onions and cook for 3 minutes, or until softened. Add in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add white wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Remove skillet from heat. Garnish with fresh chopped parsley and serve.