In a shallow bowl, mix the flour with a little salt and pepper. Dry the meat with paper towel and sprinkle it on all sides with flour and spices. In a large deep pot over medium heat warming up oil and the butter. Fry the chicken on both sides (about 3 minutes per side or until lightly browned). Add the apple, onion and mushrooms. Season with salt and pepper and mix gently. Fry for 1 minute and add the chicken broth. After the boil, reduce the heat and stew for about 10 minutes or until meat is almost ready. Amplifies the stove, add the brandy and boil until almost evaporated (about 1 minute). Add the cream and cook until the sauce is slightly thickened.