Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.
Next add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.
Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes.
Make sure to taste the sauce and add salt and pepper, to taste.