Loosely adapted from Smitten Kitchen
1 lb chicken thighs, trimmed
2 shallots or 1 small onion, finely diced
1 c white wine
1 c heavy cream
2-4 T dijon mustard
Heat olive oil in pan over medium high heat. Add chicken in a single layer and fry until halfway cooked. Flip and cook briefly on other side. Remove chicken to a bowl.
Add shallots and more oil, if needed, and saute until soft and translucent. Add wine and reduce. Add heavy cream, mustard, and reserved chicken and juices, and simmer until reduced and slightly thickened.
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