1 tbsp olive oil
4 chicken thighs, skinless boneless
1/2 cup(s) Chardonnay wine
2 tbsp butter, with salt
2 clove(s) garlic, minced
1. Season chicken with salt and pepper. Heat olive oil in skillet over high heat. Add thighs and sear for 2 minutes on each side.
2. Meanwhile, juice and zest half a lemon. Lower heat to medium. Add wine and lemon juice. Cook chicken while continuously scrapping brown bits off bottom of pan, about 5 minutes. Remove chicken from pan.
3. Whisk in butter and minced garlic.