Heat your oven to about 425 degreeroonis

Heat olive oil in a large skillet over medium heat until the oil sizzles when you add a drop of water, about 2 to 3 minutes.

Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 8-10 minutes. (less for boneless or breasts). DO NOT move it around.

While the chicken cooks, halve the sprouts. Lay them on a parchment paper covered baking sheet. Drizzle with the pumpkin seed oil and salt and pepper as desired.

Pop them in the oven for about 20 minutes.

Now back to the bird parts. Using tongs, flip the chicken over and continue to cook for 8 more minutes (less for boneless things), or until cooked through.

Remove chicken from skillet to a plate; cover and set aside. (I put it in the microwave as it holds heat. Just let it sit. Don’t turn it on.)

DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat.

Add onions and cook for 3 minutes, or until softened.

Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

Add wine and bring to a simmer, scraping the bottom of the skillet to mix them little, brown, yummy bits into the liquid.

Cook for 4 to 5 more minutes, or until half of the wine has reduced.

Stir in thyme and half-and-half.

Reduce heat to slowly as it gets a boil; place chicken “parts” back in the skillet and leave to simmer and thicken for about 4 minutes.

Remove skillet from heat.

Garnish with fresh chopped parsley.

Put the sprouts around it to make it look pretty.

Eat it.