Ingredients:
 
Parchment paper
1 1/2 Lbs. Boneless, Skinless Chicken Thighs
1/2 Tsp. Kosher Salt
1/2 Tsp. Freshly Ground Black Pepper
1 1/2 Tbsp. Olive Oil
1/3 Cup Dry White Wine
1 Small Onion, Diced
2 Garlic Cloves, Minced
1 Cup Reduced Sodium Low Fat Chicken Broth
1 Tsp. Herbs De Provence *
2 Tsp. Non Hydrogenated Butter Spread
2 Tsp. Small Capers
1 Tsp. Fresh Lemon Juice
Rosemary Branches
 
* herbs de Provence is a blend of dried basil, fennel seed, marjoram, rosemary, sage, summer savory, and thyme. It should be available in many well stocked supermarkets in the spice section. If it is unavailable, you can use one or two of the herbs listed above to equal 1 tsp.
 
Directions:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
 
Sprinkle both sides of the chicken thighs with salt and pepper. Heat the oil in a large skillet over medium-high heat.  Carefully place the chicken in the hot oil and sear on both sides for 4 to 5 minutes per side, until browned.
 
Remove the chicken with a slotted spatula and place the chicken on the prepared baking sheet leaving space between the pieces for even cooking. Cover the chicken loosely with another sheet of parchment paper or foil and roast the chicken in your preheated oven for 10 minutes.
 
While the chicken is baking, add the white wine to the skillet and scrape the bottom of the pan with a wood or silicone utensil. Once everything has been broken loose from the bottom of the skillet, cook the wine until it’s almost evaporated.
 
Add the onions and garlic, and sauté for 4 minutes. Add the broth and the herbs de Provence and cook the broth for 5 additional minutes, or until it is reduced by half.
 
Remove the sauce from the heat and whisk in the butter spread, capers, and lemon juice.
 
Place the chicken on a serving platter, top with the sauce, and garnish with rosemary branches.
 
Enjoy!