In the sauté Pan, heat the oil at medium heat.
Cook the chicken breast, 6 minutes each side. Set aside.
Add the butter to absorb the cooking sugars left from browning the chicken breasts.
Chop the onion, garlic, ginger and mushrooms in the Power Chef. Fry them in the sauté pan for 15 minutes.
Bring the cream cheese and the cream to boiling in the same pan. Salt and pepper to taste.
Zest the lemon, using the zest n’ press
Replace the chicken breasts into the pan and add the zest.
Cook for 2 to 3 minutes and then incorporate the cilantro.