Chicken Thighs with Mushroom Caper Cream Sauce

    
4 boneless chicken thighs
sea salt and black pepper
3 tablespoons olive oil
8 oz sliced mushrooms
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth
1/3 cup dry white wine
1/2 cup cream
1 tablespoon capers

1. Season chicken thighs with salt and pepper. Heat the oil in a cast iron skillet or saute pan over medium heat. Add chicken and cook, turning, until browned. Remove to a plate and set aside.
2. Add mushrooms and cook, stirring, until mushrooms are tender and browned. Add the garlic and cook for 1 more minute. Stir in flour until blended. Stir in chicken broth, wine, and capers. Return chicken back to the pan, cover, reduce heat to low, and cook for 20 minutes, or until chicken is cooked. Stir in the cream and heat through but don’t boil.