Recipe(tried): Scampi

Sara, below is my Italian family's recipe for "Shrimp Scampi". Perhaps you can change the ingredients to suit what you're aiming for. I would suggest sub. chicken for shrimp (obviously), then browning the chicken in a skillet with butter and olive oil over high heat on the stove top. When chicken is almost cooked through, add the marinade. Remove from heat and deglaze the pan with the wine and some heavy cream, then pour this over the chicken. (if you'd like the sauce to be creamier, as you'd said in your post). Let me know how it turns out, if you use my recipe!
SHRIMP WITH GARLIC
1 pound medium, raw shrimp
4-6 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped, fresh flat-leaf parsley
a pinch each of salt and pepper
2 tablespoons butter
1/4 cup white wine
cup seasoned, Italian bread crumbs (delete for the chicken scampi)
2 T heavy cream (for the chicken scampi only)

1 non-reactive bowl - glass or ceramic
1 large skillet
1 oven safe baking dish - 9" x 13"

Clean and devein the shrimp.
In a non-reactive bowl, mix together the garlic, olive oil, parsley, salt and pepper. Toss with the shrimp, cover and marinate in refrigerator for one hour or more.
(Overnight is better.)
Carefully remove the shrimp from the marinade and set them aside.
Preheat the broiler.
In a large skillet, melt the butter over low heat and add the marinade. Saute until the garlic softens and the parsley wilts, stirring often.
Raise heat to medium-high, stir in the wine and continue to cook for about 2 minutes.
Empty the marinade into the oven safe dish, add the raw shrimp and arrange them in a single layer. Sprinkle with the breadcrumbs.
Place under the broiler briefly until shrimp turn color and bread crumbs are browned, about 3-4 minutes.

A Note on Shrimp: Shrimp do not require excessive cooking and overcooked shrimp are tough and dry. When properly cooked, shrimp should be slightly firm, opaque and juicy.