8 chicken thighs, bone-in, skin removed
½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 tablespoons butter
1 cup chicken broth
3 tablespoons fresh lemon juice
1 cup heavy cream
1 medium onion, sliced in rings or (8 ounces) mushrooms, fresh sliced
In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture.
In a large somewhat deep frying pan, brown chicken in butter until both sides are a nice brown color.
Add chicken broth, lemon, cream and onions or mushrooms if desired. Cover and simmer for about 30 minutes or so, until meat is tender.
Garnish with parsley if desired and serve over rice or mashed potatoes.