Heat olive oil and butter in a large skillet over medium heat.

Add the rosemary sprigs and sauté for 15-30 seconds. Transfer rosemary to a paper towel and turn the heat to medium-high.

If using large chicken breasts, butterfly and pound until even in thickness. If using smaller breasts, just pound to an even thickness.

Season the chicken with salt and pepper and place in the pan. Cook for 4 minutes per side. Transfer chicken to a plate. Reduce heat to low.

Deglaze the pan drippings by adding the wine to the pan while scraping it with a spatula.

Turn heat to medium-low, add garlic and sauté for 30 seconds. Add in the mustard, cream, Worcestershire sauce, and yogurt and stir until smooth. Cook the sauce for 5 minutes, then add the chicken breasts.

Cook an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle.