These were great and very easy to make!
1 pkg. boneless, skinless chicken thighs
1/2 c. flour
1 leek, thinly sliced
1/3 cup julienned sun dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
1/4 c. prosecco
1/4 c. chicken broth
3 T. butter
Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.
Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.
Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.
Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.