Heat olive oil and butter in a pan, sauté chicken until golden brown.
Coarsely chop the mushrooms and put in a pan where the chicken was cooked, add the whole garlic and fry for several minutes.
Pour wine into the mushrooms, hold for half a minute.
Pour in the broth, add the mustard, bring to a boil and pour the cream.
Cook over low heat for 10 minutes, at the end, salt and pepper to taste.
Pour the sauce into a high form, lay the chicken on top, add a little salt and pepper, put the thyme and bake in the oven at 180 degrees for 25-30 minutes.