1. In a large pot, heat the olive oil and butter over medium heat until melted and bubbling.
2. Add the cubed chicken breasts to the pot and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides.
3. Stir in the sliced mushrooms, and cook everything together for another 5 minutes, allowing the mushrooms to soften and release their juices.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes.
5. Stir in the heavy cream, mixing well to achieve a smooth and creamy texture. Allow it to heat through for another 5 minutes.
6. Taste and adjust the seasoning if necessary. If you desire more flavor, a drizzle of lemon juice can elevate the taste.
7. Serve hot, garnished with fresh parsley if desired, and enjoy each satisfying spoonful.