Step 1

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes. Transfer to a plate and cover to keep warm.

Step 2

Add the remaining 1 tablespoon oil to the pan. Add onion and wine; cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated, about 10 minutes. Sprinkle flour over the onion and stir to coat. Add broth, cream, thyme and the remaining 1/4 teaspoon each salt and pepper; cook until bubbling and thickened, about 2 minutes more. Return the chicken and any accumulated juices to the pan and turn to coat. Cover and cook until the chicken is heated through, about 1 minute more. Serve sprinkled with parsley, if desired.