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Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.
Add the 1.5 pounds chicken breasts to the skillet and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.
Meanwhile, in a small bowl, whisk the ½ teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 ¼ cup chicken broth and cornstarch mixture into the pan.
Season with ½ teaspoon salt, ¼ teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces of yogurt (previously: light cream cheese) and whisk well until the sauce is smooth and thickened.
Return the chicken breast back into the pan, and spoon over with the hot sauce.
Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.