Preheat your oven to 400 degrees.  Place a large, oven proof dish in the oven with half the butter to melt.  A pan with a lid is best.  Season the bottoms and then the tops of the chicken thighs with all purpose seasoning and then lemon pepper seasoning.  When the pan is hot and butter is melted, place the chicken thighs bottom side down in the pan.  Bake for 15 until the tops are browned and the skin is crispy.  Cover the dish with a lid or foil and cook for an additional 15 minutes or until the internal temperature is at last 185 degrees.

Make the sauce.  Transfer the thighs to another dish and set aside.  Set the pan on the stove over medium heat and melt the butter.  When the butter is melted, add the white wine and use a wooden spoon to deglaze the pan by scraping the bottom of it and releasing the baked-on bits.  Add the heavy cream and 2 tsp of lemon pepper seasoning.  Whisk to combine and then whisk frequently and simmer for about 5 minutes or until the sauce thickens.  Serve the chicken over rice and drizzle the sauce on top.  Serve with a side salad.  Enjoy!