*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
For the wine, use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.
The heavy cream is optional but adds a silkier texture to the sauce.
