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.
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.