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Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165 degrees. Once the chicken is cooked, remove from the pan and set aside to rest.
Add a bit more butter to the pan, if necessary, and cook onions until translucent. To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
Once ready to serve, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.