Chicken with white wine and caper sauce

I’ve never cooked with wine, but I just made the most delicious dish using boneless skinless chicken thighs.  Cut six thighs in just bigger than bite size chunks.  Coat in a mixture of 1/2 cup each flour and bread crumbs to which you’ve added 1 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp cinnamon, 1/2 tsp tarragon, 1/2 tsp cumin powder, 1 tbsp garlic powder, 1 tbsp onion powder.  Heat 2 tbsp olive oil in a saucepan and brown the chicken on both sides, just a few minutes each side at medium heat.  Add 1 cup white wine and 1/4 cup chicken broth and 1 tsp worchestershire sauce,  1 tsp dijon mustard, toss 2 springs of fresh thyme in the broth, cover and reduce to a simmer for 20 minutes.  Stir the chicken around every so often to help stir the sauce as it reduces, then add 1 tbsp capers at the end if you like them.  I do. Squeeze fresh lemon before serving.