| 8 bone-in chicken thighs, skin removed | 1/2 cup all purpose flour |
| 3/4 tsp salt | 1/2 tsp ground black pepper |
| 1/4 garlic powder | 4 Tbsp butter |
| 1 cup chicken broth (or a boullion cube and a cup of water) | 3 Tbsp fresh lemon juice |
| 1 cup heavy cream | 1 medium onion sliced in rings or 8 oz fresh sliced mushrooms (optional) |
In a large Ziploc bag, combine flour, salt, pepper, garlic powder, and chicken a few pieces at a time. Shake to caot chicken with flour mixture. In a large somewhat deep frying pan, brown chicken in butter until oth 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.
