In a skillet over medium-high heat, melt the
butter and olive oil, slip in the chicken pieces and cook
until brown on all sides (watch the butter, if you see it
burning, adjust the heat, or if you dare, add a bit more, if
the pan is drying out, add a bit more olive oil). Transfer
the chicken to a bowl.
Lower the heat to medium; toss the onions and
garlic and season lightly with salt and pepper. Cook,
stirring, just until they soften, about 2 minutes or so.
Add the mushrooms and turn up the heat to medium high, again
season with salt and pepper and stirred around. Add the
rosemary and keep tossing them around. You want the
mushrooms to dry a bit during the cooking – about 3 minutes
or so. (Again, keep an eye on the heat, if you see them
burning, adjust the heat).
There is nothing more great than onions and
mushrooms cooking away.
Add the wine, and when it starts to bubble,
stir it around so you pick up the bits that might have stuck
on the bottom of the skillet (the best part!). Let it boil
for a few seconds, then place the chicken back (along with
the juices on the bowl) and move it around. Let the wine
reduce a bit then add the mustard and Worcestershire sauce.
Taste and adjust. At this point the sauce may be a bit
strong, but that will even out when you add the cream. Do
so now and again taste and adjust the season with salt and
pepper, or more mustard if you want it a bit stronger.
At this point add the potatoes.
Lower the heat to low and cook until the
sauce turns creamy and the potatoes are tender – about
10-20. If you see it drying out, and the potatoes are not
yet tender you can add a bit more cream and some chicken
Once is ready, sprinkle some more chopped
rosemary on top and serve.