Sprinkle the chicken with salt and flour.
Add olive oil, butter and garlic to the pot. Sauté until fragrant.
Add the chicken and sauté. Until the color changes.
Add the onions, mushrooms, ketchup and mustard and cook for 2 minutes over medium heat
Add whipping cream. Stir. Bring to a boil. Cover. Simmer on low heat for 5 minutes. Adjust the seasoning with salt and pepper.
Serve with shoe-string potatoes and white rice. Sprinkle with parsley.Finished.