1. 1. Start by heating the butter and olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear it on both sides until it’s golden brown. Remove the chicken from the skillet and set it aside.

2. 2. In the same skillet, cook the pancetta until it’s crisp. Then, add the garlic and onions, and sauté them until the onions are translucent.

3. 3. Next, add the sliced mushrooms to the skillet and cook them until they’re softened.

4. 4. Pour in the Riesling wine, scraping up any browned bits from the pan. Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld and the wine to reduce slightly.

5. 5. Place the seared chicken back into the skillet, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.

6. 6. Stir in the heavy cream and continue cooking for another 2-3 minutes, until the sauce has thickened and achieved a creamy, velvety consistency. Adjust the seasoning with salt and pepper to your taste.

7. 7. Garnish the Cheesecake Factory Chicken Riesling with fresh parsley, if desired, and serve it hot, with your choice of side dishes.