Heat your oil in a pan to a medium to high heat.
Allow the oil to heat up before adding in your chicken breast.
Cook on each side for around 3 minutes.
Add in the garlic.
Add the Rosemary, thyme and smoked paprika to the pan.
Then add salt and pepper to taste. You can add more later when you taste the sauce if needed.
Continue to cook the chicken for around 5 minutes on each side or until the chicken is fully cooked.
Put the butter in the pan and allow it to melt.
Pour in the white wine or stock and stir until combined.
Take the chicken out of the pan and put it aside until ready to serve.
Finally add in the cream cheese and stir until it has fully mixed in to the sauce. They may take a few minutes.
Allow to simmer for a few minutes stirring occasionally. I like to do this to allow the sauce to fully cook through, to burn off alcohol while slightly thickening the sauce.
Dish up the chicken and pour over your desired amount of sauce along with your choice of sides.
I like to add fresh parsley on top of mine to garnish but this is completely optional.
