I made this dish and, for my own convenience (to make sure it came out tender), I diced the chicken. The first time I made this, after dicing it up, I noticed that the "sauce" came out more like a juice and did not thicken at all. No one else has made this comment so I assume everyone else did leave the chicken whole. After the first attempt (which was still tasty), my variation was to dice up the chicken (I used a full pound), double the wet ingredients, and add a little extra salt and pepper (roughly doubling the recipe) directly to the sauce after the cream is added. At the VERY end, I brought the sauce to a simmer, mixed some cornstarch with water, and slowly added it and stirred it in until it thickened like a gravy. I like having it over rice, with some veggie on the side.
Heather, Chattanooga, TN