Ingredients:
4 chicken thighs
1/4 AP flour
1 c dry white wine
1/2 onion, very finely diced
1 tbsp capers, chopped
Butter or cream (optional)

Dredge chicken in flour, and brown on both sides in olive oil. Take chicken out and sautee onion in oil until soft and translucent. Add white wine and deglaze the pan, adding capers and letting reduce slightly. Add chicken and cook until the sauce is thickened, adding butter or cream if desired to taste.

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