After I read some of the suggestions and comments, I decided to try this with some updates and method changes. For starters, I only used 2 tbsp butter and 2 tbsp olive oil to saute the chicken. I also waited to add the garlic until after the chicken was sauteed so it didn't burn. When the chicken was almost sauteed, I added the garlic and some shallot that I sliced and halved. When it was all sauteed, I removed the pork and shallot and added white wine vinegar. My hubby is allergic to citrus (we just found out), and that was a perfect substitute. Scraping up the bits and letting the vinegar reduce a little, I then added 2/3 cup broth and let that reduce at medium -high heat for about 5 min. Next, I added the heavy cream and simmered on med-low heat
**NOTE: this is a sauce not a "gravy". If you want to make a gravy simply add some cornstarch slurry (or other thickener for those with allergies) a little at a time until it has thickened to your liking. It was flavorful, easy, made leftovers and definitely something I will make repeatedly.Forgot to mention I served this with creamy mashed potatoes
