Created by breezermom on April 22, 2017
Step 1: Pat the chicken dry with a paper towel. Let is stand at room temperature for 20 minutes.
Step 2: Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon pepper.
Step 3: Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to the pan, rounded side down; cook 5 minutes. Turn the chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove the chicken from the pan; let stand 5 minutes.
Step 4: Add the remaining 1 teaspoon oil, onion, and garlic to the pan; saute 1 minute.
Step 5: Add flour; saute 30 seconds. Add wine to the pan; cook 30 seconds or until the liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping the pan to loosen browned bits.
Step 6: Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally.
Step 7: Remove the pan from heat; stir in the remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley. Serve sauce over the chicken.