In a pan, heat the olive oil and butter until hot, then add the chicken, well-seasoned with salt and pepper.

Once the chicken is golden on both sides, remove it from the pan and add the onion and garlic.

Let the onion soften, then add the wine. Once it slightly evaporates, add the mustard, lemon juice, zest, and paprika.

Next, add the broth and once it comes to a boil, finally add the heavy cream.

Then, return the chicken to the pan and let it cook until the sauce thickens. Finally, add the chopped parsley and turn off the heat. Serve with rice or mashed potatoes.