White wine's pretty necessary.
Another similar sauce is super dank with chicken breasts: white wine, tarragon, dijon mustard, onions, garlic, thyme, parsley, flour, butter, chicken stock.
Lightly coat chicken in flour, then brown it in a pan with some butter; take it out and set it aside.
Put diced onions into the pan with butter until they're almost translucent; add wine and garlic.
Add chicken stock and some flour; blend together with spatula; begin reducing the stock.
After a minute or two, add thyme and mustard; I add some broccoli heads at this point; cover and reduce til it's a bit thinner than pancake batter.
When it's almost reduced, put the chicken back in and cook it til it's fully reduced, or the chicken's done; whichever comes first, or until the chicken's done if you're paranoid about that.
Eat! Drink the rest of that bottle of wine that you 'bought for cooking'!
Leftover sauce is a tasty spread on a turkey sandwich!
