I enjoyed this chicken in cream sauce so much I made it again last night.
I didn't have any shallots so I thin sliced an onion.
Also instead of using the litany of spices, I used a pre-mixed one.
After rubbing the seasoning onto the chicken and frying it in olive oil, I put it on a plate.
I then sauteed the onion and garlic in the same pan, that was deglazed with some white wine, instead of chicken stock. I then added some heavy cream, and a minute or two later returned the chicken. A squirt of half a lemon, and it was ready to be served, on a bed of rice.