Simple, quasi-French inspired Chicken Dinner

I don't know what was going on with Blogger. I couldn't log in for quite some while. I kept getting some bizarre error code.

Ok, with that said, let's go ahead with dinner. It's simple, contains a lot of butter and is pretty tasty. It's also very rich, so I'd suggest adding a salad with some vinaigrette as a side dish, and serving with some bread or rice to help sop up the sauce.

You will need:
6 pieces of chicken (I used skin-on thighs, as this is what I had. Boneless, skinless breasts would be fine too)
2 tablespoons of unsalted butter
1 tablespoon olive oil
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups white wine (I used pinot gris)
1 cup chicken broth
2 tablespoons unsalted butter (Yes, I have butter listed twice. They're used in different stages of the process).

Melt the first two tablespoons of butter together with the olive oil in a large skillet over medium high heat.
Mix the flour, salt, and pepper together. Dredge the chicken in the flour mixture, be sure to shake of excess. When the butter is foaming, add the chicken. Cook on each side only golden brown. At this point, the chicken is not cooked through unless you have very thin chicken. Check it. If yours is done, remove it, cover with tin foil to keep warm. If it's still pink in the middle, leave it in the pan. Add the 2 cups of wine, cover and cook for 20 minutes. Check the chicken again, it should be done. Remove the chicken, cover with tin foil to keep warm. Reduce the wine down to about 1/4 cup of liquid. Add the chicken broth. Reduce that mixture down to about 1/2 cup of liquid. Shut off the heat. Throw in the last two tablespoons of butter, stirring to melt and incorporate. Serve over the chicken.

Enjoy!