Meyer Lemon Chicken

8 chicken thighs
2 tablespoons olive oil
flour for dredging the chicken
½ lemon
½ cup red or white wine
(can substitute chicken broth)
1/3 cup Meyer Lemon Chutney
2 tablespoons cream
Serves six to eight.

Dredge the chicken thighs in flour. In a large skillet, heat the oil, add chicken, and cook for five minutes. Turn the chicken over, sprinkle with fresh squeezed lemon juice and cook for five minutes longer. Remove chicken from skillet. Place chicken in warm oven. Deglaze pan with wine or broth and reduce to half. Stir in Meyer Lemon Chutney and slowly whisk in cream. Pour sauce over the chicken. Serve with gri or pasta and a green vegetable.