Preheat the
oven
to 375°F. Mix
flour
with about
salt
and some
black pepper
, then lightly bread the
boneless chicken thighs
. Quickly fry the chicken in
oil
, with an optional pat of
butter
, just to brown the outside. Do not crowd the
cast iron skillet
to avoid steaming. Place the breaded, browned chicken in an oven-safe pan. Cover with the
mushrooms
and
garlic
, plus optional
onion
, and mix. Salt and pepper all the ingredients again, with optional
soy sauce
. Mix in the
white wine
and place in the oven. Bake until most of the wine is cooked off,
45 minutes
. Turn off the oven. Remove the pan from the oven and place the chicken on an oven-safe plate. Place it back into the OFF oven for
5-10 minutes
to dry it off. Place the pan back on the stove on high. Bring to a boil, mix in 1 tablespoon flour, and reduce slightly to make a gravy. Serve over a bed of
white rice
.