Coat chicken with flour. Sauté in pan with olive oil and butter till lightly browned. Add garlic, mushrooms, s/p and cook until mushrooms are done. Add broth. Reduce for about 10 minutes. Add wine and cook for 5 minutes. Add heavy whipping cream and cook for 5 more minutes. Remove chicken. Remove broth mixture and thicken for 5 minutes. Serve over rice.
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