Pound chicken to an even thickness. Season generously with salt & pepper.
Heat olive oil in a pan over medium heat. Add chicken and cook 5-6 minutes per side or until browned. Remove chicken from the pan and set aside.
Add butter and garlic to the pan and cook just until fragrant, about 30 seconds. Add white wine and cook until reduced by half, about 2-3 minutes. Whisk in Dijon, soy sauce and heavy cream. Simmer 2-3 minutes.
Add chicken to the pan and simmer until heated through. *see note below
Notes
Be sure the chicken reaches a safe internal temperature of 165°F. Insert a meat thermometer into the thickest part of the meat to check.