Melt butter in a pan and then add the olive oil.
Pan-fry the chicken until the color turns light brown.
Put-in the rosemary. Cook for 1 minute.
Add the cream of mushroom and chicken broth. Stir and let boil.
Simmer for 20 minutes or until the liquid reduces.
Put-in the mushroom and heavy whipping cream. Continue cooking for 3 to 5 minutes,
Add salt and pepper to taste.
Transfer to a serving plate. Top with sour cream and cheese.
Serve with mashed potato. Share and enjoy!