Very loosely based on this recipe. I used boneless thighs because they taste better than breasts. I had a cup or so of white wine that I feared would be vinegar if I kept it any longer. I poured it into a glass and added a teaspoon each of garlic and chicken ‘better than bouillon’ and used that to deglaze the skillet. That’s all the seasoning the dish got other than the heavy cream and S&P. I served it over a box mix wild rice. Two thumbs up!