Step 1

Add the olive oil and butter to a large sauté pan and cook the chicken 2-3 minutes per side over medium high heat until they are cooked through. Remove the chicken from the pan and cover to keep warm.

Step 2

Add the mushrooms to the pan and cook them down for about 3-4 minutes; then add the flour to form a roux.

Step 3

Add the brandy, chicken broth, parsley and heavy cream and stir until the sauce thickens slightly; then add the chicken back to the pan and simmer on low for another 10 minutes.