Made the two-person version for husband and self using skinless/boneless chix breast. Hubby thought the dark meat would have been an improvement, but we loved it anyway. We both think you can never have too much garlic.
One caution: I was very light with the salt (on the meat and in the sauce) and it was still a bit much. The sauce seemed a little thin, so I let it reduce. That must have concentrated the saltiness. Next time I won't put salt in the sauce until after I'm satisfied with the consistency.