Heat olive oil in a large skillet. Season chicken with salt and pepper evenly on both sides. Add to the pan and cook for about 4 minutes on each side to brown. Remove from the pan and cover with foil to keep warm.

Add the mushrooms to the skillet and cook for 4-5 minutes, until they start to soften.

Add the cloves ar garlic and cook for about 3 minutes. Stir the garlid frequently, being very careful not to burn the garlic.

Add the chicken broth, parsley and rosemary to the skillet, stir to combine.

Transfer the chicken back to the pan. Cover and cook for 15-20 minutes, flipping the chicken half way through cooking, until the chicken is cooked through and the sauce has thickened. If it is getting to dry, you can add 1/4 cup more chicken broth to the skillet.

Remove from heat, and serve immediately.