For The Chicken:
- 1 1/2 lbs. boneless skinless chicken thighs, (~6 fillets)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. potato starch
- 1/2 tsp. dried thyme
- 1/2 tsp. rosemary
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- a pinch of cayenne pepper, or to taste
- 1 tablespoon avocado oil
Sauce:
- 2 Tbsp. butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken/mushroom stock
INSTRUCTIONS
Dry chicken thighs with paper towel. Combine the dry ingredients and coat the chicken evenly.
Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.
Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed.
