If one doesn't reduce the Ginger Wine enough, the sauce won't thicken as desired. Same phenomenon as when creating an Alfredo-- you can't reduce cream by boiling, so don't even try. Deglaze and hold off on the cream until the pan jus is nearly syrup. Use full fat cream AKA Whipping Cream at the very least acceptable, and Heavy Cream as Best, and be sparing on the amount of cream product you use.

Object of the lesson is-- you cannot reduce cream. Only introduce cream when you have a thick fond in the pan and only introduce enough cream to keep a pleasing " robing" texture ( the sauce coats a spoon and the mouth texture is substantial). More sauce is not going to be better sauce.

Big hint is--on a boat stove or even in a rental unit kitchen ashore, your BTU per gas burner is going to be a fraction of what a restaurant kitchen stove will offer. No recipe can hold your hand through this learning process, just like no recipe can know the weight of those chicken breasts, the moisture or fat content.

THAT is why Iona could knock your socks off-- she was way beyond any recipe and relying on technique, informed by watching and experience.

The good news in this discussion is that most folks will be more than happy to eat the lesson results.