Chicken with Garlic and Lemon Cream Sauce

 8 chicken thighs (with bone and skin)

1/2 stick butter

2 TBSP olive oil

20 cloves garlic - whole

1/2 cup chopped sweet onions

1 cup white wine (or chicken broth)

2 cup heavy whipping cream

1/2 cup lemon juice 

1/2 cup capers

1 cup sliced mushrooms

salt and pepper to taste

2 TBSP Lemon zest for garnish

Chopped green onion tops for garnish

INSTRUCTIONS

Season chicken with salt and pepper. 

Melt butter and olive oil in a large nonstick/cast-iron skillet over medium heat. Sauté chicken on each side for 5-6 minutes. Remove from skillet, cover and set aside.

Add garlic and onions to skillet; cook until they soften and turn light brown in color, about 2-3 minutes.

Add wine and scrape up any bits in the pan with a spatula. Add cream, lemon juice and mushrooms; stir to combine. Let mixture come to a simmer, stirring constantly. Add capers. Return chicken to skillet and cook for another 10-20 minutes or until sauce thickens and chicken is cooked through completely.

Great with rice or mashed potatoes.