Perfect Chicken

Step 1: Pour the chicken broth into a saucepan with the onion and garlic.

Step 2: Bring to a boil and cook, boil until the liquid reduces by half, about 10 minutes.

Step 3: Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes.

Step 4:

Step 5: Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes.

Step 6: Stir in cream, butter, lemon, and capers.

Step 7: Reduce heat and simmer the sauce until thickened, about 10 minutes .

Step 8: Preheat oven to 350 degrees F.

Step 9: Pam spray a 9x13 casserole dish.

Step 10: Place the cornstarch into a shallow bowl with seasoning and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch.

Step 11: Heat the oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side.

Step 12: Take a tablespoon of the cornstarch and mix with a tablespoon of cold water and stir into sauce mixture.

Step 13: Place the chicken thighs into the prepared baking dish and pour the sauce over the chicken.

Step 14: Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 35 minutes.