Step 1

Heat 1 tablespoon of olive oil in a pan over medium-high heat.

Step 2

Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.

Step 3

Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.

Step 4

Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.

Step 5

Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.

Step 6

Return chicken breast back into the pan, and spoon over with the hot sauce.

Step 7

Garnish with chopped parsley and serve warm