- 2-6 chicken breasts or thighs
- Kosher salt and black pepper
- ¼ cup flour (30g) plus 1 tablespoon, divided
- 2 tablespoons (30g) butter
- 1 tablespoon olive oil
- 1 shallot or onion, sliced or diced
- 1 clove garlic, minced
- ½ cup (120mL) dry white wine, chicken stock, or vegetable stock (or a combination)
Optional: Fresh lemon juice and/or 2-3 tablespoons chopped parsley