Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
• Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
• Pour in white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
• In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
• Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes.
• Pour the chicken broth mixture into the skillet with the wine. Stir in heavy cream and thyme. Season with salt and pepper to taste.
• Return chicken to the skillet. Reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened.
• Serve over rice or pasta.