I have no idea what you'd call it... heck, call it Chicken a la Mel if you like. But it is NOM.
I took a healthy dollop of leftover butter, about 1/4 stick, and tossed it in a large frying pan on medium heat. Tossed in about a tablespoon of minced garlic, a palmful of bacon bits, and four diced shallots. Saute for a few minutes. I then took 4 skinless, boneless chicken breasts, cut them into 2 filets each, dusted them with salt, black pepper, and onion powder and tossed them in the pan. Seared them on both sides until lightly browned, then turned the heat to low and tossed in the remnants of a bottle of red wine (about 1/2 - 3/4 cup) and an equal amount of ruby port. Dusted the whole thing with poultry seasoning, thyme, and more salt and onion powder. Decided it needed something after tasting and added about 3 tsp tomato paste. Decided it still needed something and added a healthy dollop of dijon mustard and several squirts of Worcestershire sauce. At this point it was a little too thick and strong so I stirred in about 3/4 cup of whole milk to make more of a cream sauce. I then added a container of sliced fresh mushrooms and a can of artichoke hearts, slapped a lid on it and let the whole thing cook down for about an hour. At that point I put in a sprinkling of fresh cracked pepper and fresh grated parmesan, and served it over noodles with a side of steamed asparagus.
I think J. is in a coma now. XD