Poach the chicken breasts in the wine with a slice of onion, a smashed clove of garlic and s coupole of chunks of celery ( which you will remove)
When the chicken is just dona....ab out 10 minuits of cooking, remove to a warm platter and reduce the cooking liquids by half, While the broth is reducing, brown the chicken in a very little bit of butter...
When the sauce has been reduced by half, add the cream and gently heat to just below a simmer....pour the sauce over the chicken and serve with rice.
Linda c

Check below.

Here is a link that might be useful: Chicken in white wine cream sauce.

I take it you just want one recipe.. but would you consider chicken picatta with a side of fettucine alfredo?

This recipe from Linda ( doucanoe) on the Cooking Forum is delish! Notes in brackets are mine)

Chicken Fettuccine With Garlic Cream Sauce - Doucanoe

2 Tbl extra virgin olive oil
4 large cloves garlic minced
2 small scallions, minced (sometimes I use green onions)
2 boneless skinless chicken breasts, cut into 1" cubes
1/4 Cup dry white wine
3/4 Cup heavy cream
1/4 Cup parmesan grated
1 Tbl dried parsley (If I have it I use fresh)
¼ Cup red bell pepper, finely chopped (I omit)
½ Lb fettucini (or spaghetti)
Salt to taste

Cook pasta in boiling water until al dente.

In large skillet over medium heat, saute garlic and scallion in olive oil until soft. Add chicken and cook until no longer pink. Deglaze pan with wine, reduce. Stir in cream, parmesan, parsley, red pepper and salt.

Simmer until chicken is cooked through. Toss with cooked pasta, serve garnished with fresh grated parmesan and additional parley.

Based on a dish served at the Saint Paul Hotel~

Linda