Season chicken well with salt, pepper, paprika, oregano and basil.
Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.