Season both sides of the chicken with salt and pepper to taste.

Over medium high heat, melt butter and add 1 tablespoon olive oil

Pan-sear the chicken breasts until browned on one side, about 5 minutes.

Lower heat to medium and flip the chicken to the other side. Cover and continue cooking for 10 minutes .

Add the remaining 1 tablespoon olive oil to the same skillet, and saute the mushrooms, Lemon zest, Red pepper flakes and garlic for 2 minutes.

leave skillet over medium-high heat and pour 1 1/4 cups of the chicken broth into skillet (the chicken skillet), add the Creamy. Bring to a boil, then reduce to medium-low and let simmer until reduced by about 1/2, about 4 - 5 minutes.

Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into chicken broth mixture in skillet and allow to gently boil, while whisking constantly, 1 minute.

season with pepper to taste and a little salt if needed, then return return chicken to skillet.

Let the chicken cook for another 5-8 minutes or so until it's cooked through and the sauce has thickened a bit.

Garnish with parsley, rosemary.