Smothered Chicken

This came from Sandra Lee Semi-Homemade. I have not tried this, just posting for safe keeping.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  lbs  meaty chicken pieces (breast halves, thighs, and drumsticks)
• 1⁄2 cup Hellmann's mayonnaise
• 1  tablespoon herbs, rub (McCormick french herb roasting rub)
• 1⁄2 teaspoon  lawry's  garlic salt
• 4  large shallots, peeled and sliced
• 1  tablespoon extra virgin olive oil
• 2  cups dry white wine
• 1⁄2 cup heavy cream
• 1 5⁄8 ounces  knorr  garlic and herb sauce mix
•  salt
•  ground black pepper

Directions

1. Preheat oven to 375.
2. In a bowl, stir together mayonnaise, herb rub, and garlic salt; liberally brush over chicken pieces. Place chicken in a shallow roasting pan. Toss sliced shallots with olive oil and scatter around chicken.
3. Roast for 45-55 minutes or until chicken is no longer pink at the bone and juices run clear. Transfer chicken to a serving platter; loosely tent with foil to keep warm. Leave shallots in roasting pan.
4. Place roasting pan on range top over medium-high heat. Deglaze pan with wine and reduce by half. Stir in cream and sauce mix. Bring to a boil; reduce heat. Simmer about 3 minutes or until thickened, stirring occasionally. Season to taste with salt and pepper. Arrange chicken on a serving platter. Spoon hot sauce over chicken.