Heat 1 tbsp butter and 1 tbsp 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.
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 pieces 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.