Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan.
Add chicken pieces and sprinkle with salt, freshly ground black pepper, rosemary and parsley and fry on both sides for 5 minutes each on medium heat.
Remove and keep aside.
In the same pan, heat the remaining butter and olive oil.
Add garlic and onion and fry for 2-3 minutes.
Add flour and fry for a minute.
Now add mushroom and fry for 2-3 minutes until they are nicely browned.
Add white wine and cook on high heat for 3-4 minutes.
Add chicken stock, chicken and cook on medium heat for 3-4 minutes.
Stir in the cream and cook for another 2-3 minutes.
Garnish with freshly chopped parsley.
Serve hot.
Notes
You can chop the mushroom in very small pieces if you don't like large chunks. Use any mushroom that are available to you. A mix of different varieties works great.Skip adding cream if making it healthier.