I thought this was a good basic recipe, but I made a significant number of revisions. First, I sauteed some diced onions and minced garlic, then removed from heat. Next, I browned the chicken on each side, then removed from heat. I then made the sauce and deglazed the pan, but then added the chicken, onions, and garlic back to the pan and simmered (covered) until it was cooked through (about 10 more minutes). I added additional broth as necessary to keep the liquid level high enough.