What I did initially was to cut up some boneless chicken breasts and just fry them til golden brown in a little bit of oil, and set aside.
I then just added the garlic first and fried till somewhat browned, then the onions,celery and a little bit of sweet bell pepper (for sweetness). Last I added some butter and proceeded to add mushrooms and some chopped sun ripened tomatoes which I first hydrated in water with some dried chile peppers. Into the pot they all went. At this point you can remove the garlic, which I use whole but crushed so I can easily remove it before the liquids are added.
Last, I merely added about a 1/4 cup of white wine to help deglaze and the whipping cream. Because I wanted lots of sauce, I also added some yogurt. I allowed the cream to simmer down until thick, and added parmesan cheese.
Finally served over a bed of pasta with a side of steamed veggies and topped with more grated parmesan cheese. French or Italian bread optional.
My version and quite simple too actually. We had enough for 4 people and then some leftovers as well. What I did with the leftover pasta was mix it into the saucy chicken for another ready made meal.