Poulet aux Champignons

Heat butter and olive oil in a skillet over medium heat

Season chicken with salt and pepper, then sear on both sides until golden and cooked through, remove and set aside

Sauté onions, garlic, and sliced mushrooms until softened and browned

Stir in chicken broth and cream to form a smooth sauce

Return chicken to skillet, simmer a few minutes until sauce thickens, and garnish with parsley