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1. Following the directions in the recipe for Poulet Saute a la Bordelaise,brown the chicken in 4 tablespoons of the butter and the oil in a heavy 8- to 10-inch skillet or saute pan.
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2. Pour off all but a thin film of fat, return the chicken to the skillet and season it. Cover the skillet tightly and cook over high heat until the fat splutters. Immediately reduce the heat and cook the chicken slowly, basting it with pan juices every 7 or 8 minutes.
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3. After 30 minutes, or when the chicken is tender, remove it from the skillet and arrange the pieces attractively on a heated serving platter.
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4. Add the mushrooms to the skillet and toss for 2 minutes, then pour in the wine and boil over high heat, stirring in any browned bits that cling to the pan.
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5. When the wine has almost cooked away, stir in the cream and cook it briskly for at least 3 or 4 minutes until it has reduced and thickened slightly. Taste and correct seasoning.
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6. Remove from heat and stir in the parsley, add the remaining 1 tablespoon of butter and tip the pan back and forth to blend it into the sauce. Pour the sauce and mushrooms over the chicken and serve at once.
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