Chicken with Cream Sauce (aka Poulet Saute a la Creme)

I am so full of rich food I can barely keep my eyes open, let alone muster up the energy (haha, I just wrote "courage" by accident) to write this.  This is another Julia Child recipe, but adapted to be a touch healthier.  I will keep it short and simple. 

Ingredients:
Chicken thighs, without skin
Butter
Salt, pepper, dried thyme
Fresh parsely
Half of a shallot, minced
1/2 cup dry white wine
1 cup heavy cream

Directions:
-Fry chicken in 1 tbsp oil and 2 tbsp butter
-Cover and cook over medium heat until cooked thoroughly (about 15 min)
-Remove chicken from pan and season with pepper and dried thyme
-Discard all but 1 tbsp leftover oil/butter

-Fry half shallot until slightly browned in leftover oil/butter
-Add white wine and cook until reduced to about 3 tbsp liquid
-Add cream and cook until slightly thickened
-Remove from heat and add 1 tbsp butter and diced parsely

-Add in cooked chicken and serve