Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.