Sprinkle the chicken with salt and pepper.

In a non-stick skillet, heat the butter and the oil. On high heat, add in the chicken and cook with the skin side down for 4 mins. Turn, and cook for another 3-4 mins. remove.

To the skillet, add onion and garlic. Turn the heat to medium.

Once the onion is translucent, add in the wine. Simmer under the liquid gets reduced.

Now add in the water or broth, and boil for 1 min on high heat.

Reduce flame to low. Whisk in the mustard, cream, and basil. Mix well. Leave this for about a minute. This will allow all the sauce to come together.

Finally, add in the fried chicken pieces. Season with salt and pepper.

Simmer this for 5-7 mins, till the meat is well cooked. You may want to cover it, so that the sauce does not dry up.

Serve this with bread or rice. I like to eat this with mashed potatoes and sautéed beans.