Drege chicken in flour, and set aside.

Melt butter and olive oil in a large skillet over medium high heat.

Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)

Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.

Saute for a few minutes until mushroom are limp.

Add wine/broth, scraping up the bottom of the pan, and add thyme.

Bring to boil, and add chicken back into the pan.

Lower heat to low, and allow to simmer for 15-20 minutes.

Add cream, mustard, and parmesan cheese.

Stir to combine, and allow sauce to thicken.

Remove from heat and serve.