Chicken with White Wine and Garlic

1 1/2lbs boneless skinless chicken breast cut into almost bite-sized pieces
1/2 large white onion ,sliced
3-6 garlic cloves, to taste, chopped
1/2 teaspoon dried thyme
1 1/2 cups dry white wine
1/2 tablespoon lemon juice
2 tablespoon butter
1 tablespoon olive oil
salt and pepper



Heat a deep heavy frying pan, I recommend cast iron. When hot, add olive oil and chicken.



Brown the chicken but don't cook all the way through. Remove it from your pan and place to the side.



Throw your onions and salt in the pan and cook until the onions are soft. Then add garlic and thyme, cook for another minute.



Now add your white wine and stir, scrape up anything stuck to the pan. Bring to a boil and let it go for 1 minute.



Add the chicken pieces back to the pan and pepper.



Cover the pan and let cook for 10-15 minutes.



Transfer the chicken to a warm plate. Stir in the lemon juice and whisk in the butter to thicken the sauce.



Spoon sauce over chicken. A bed of white rice goes great with it.