Heat the olive oil and butter over medium-high heat in a large skillet.

Cut the chicken breasts in half lengthwise so you’re left with four thinner cutlets. Dredge each piece in flour.

Fry the chicken for 5 minutes per side and then remove it from the pan and set it aside.

Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.

Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan.

Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.