Chicken in herb and cream sauce

Heat the butter and oil in a large pan.
Season the chicken generously with salt and pepper and brown evenly in the hot butter and oil mixture. Remove with a slotted spoon and drain on paper towelling. Set aside.
Pour off the pan fat, reserving about 65 ml (1/4 c). Sauté; the mushroom slices in remaining pan fat until tender, remove with a slotted spoon and set aside.
Sprinkle the flour over the remaining pan fat and heat, stirring continuously.
Remove the pan from the heat and add the cream or buttermilk, white wine and herbs.
Return the pan to the heat and bring to the boil. Reduce the heat and simmer over very low heat for about two minutes.
Return the chicken pieces and mushrooms to the pan and simmer for about 30 to 35 minutes until the chicken is tender and cooked through.
Season to taste and serve with a mixture of wild rice and vegetables.