1 1/2 lb (675 g) skinless, boneless chicken thighs

2 tbsp (30 ml) olive oil

2 onions, thinly sliced

3 lemon slices 1/4 inch (5 mm) thick

1/2 cup (125 ml) white or sparkling wine

2 tbsp chives, finely chopped

In a large non-stick skillet over high heat, brown half of the chicken at a time in the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the onion in the remaining cooking fat. Add the lemon slices and return the chicken to the skillet. Continue cooking for 2 minutes, stirring frequently. Add the wine. Cover and simmer over medium heat for 8 minutes.

Uncover and continue cooking over high heat until the sauce has reduced by half, about 10 minutes. Adjust the seasoning. Sprinkle with the chives.

Serve with potatoes or egg noodles, if desired.

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