Season the chicken with salt and pepper. Add oil and butter to large skillet. Add the chicken and brown about 3 minutes per side until mostly done. Remove to a plate and set aside.
Add the shallots and garlic and saute for a minute. Add the wine and deglaze the pan. Cook until almost all have evaporated. Add the cream, broth, lemon juice and zest and the mustard. Stir to combine well. Add the chicken back and simmer about 5 minutes. Add the parm cheese and let it melt. Season with salt and pepper.
Serve over your favorite pasta and garnish with parsley