Heat a medium sized pan over medium high heat with a drizzle of oil. Add the chicken to the pan and cook just until golden on both sides, 5-10 minute. Remove chicken from the pan and set aside.
Lower heat to medium then add another drizzle of oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and mushroom and cook for another 2-3minutes.
Deglaze the pan with the wine, then return the chicken to the pan. Pour over the chicken stock.
Bring to a boil, then cover pan with a lid. Lower heat to low and leave to simmer for about 15 minutes, until the chicken is cooked through.
Add the cream and parsley, then season to taste.