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Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tsp olive oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to plate and keep warm.
Add the mushrooms, scallions and 1 tsp olive oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
Add the broth, cream cheese, rosemary and salt (original recipe calls for 1/8 tsp but I didn't add it). Stir until the cream cheese melts, about 1 minute.
Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 to 10 minutes.
Divide the chicken and sauce evenly among two plates.
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