Preheat a sauté pan over medium heat.
Add the olive oil.
Place the chicken in the pan and cook until golden brown on each side.
Remove the chicken from pan.
Add the wine and Dijon mustard.
Bring to boil, scraping the brown bits of chicken off the bottom of the pan and mixing with the wine.
Add the heavy cream and reduce the sauce until thick and bubbly, stirring frequently, about 5 minutes.
Season with salt and pepper.
Return the chicken to the pan to heat through.
Serve the chicken with the pan sauce.
Place on cooked white rice
Garnish with the parsley.
Serve with a chilled Chardonnay.