Heat oil in medium to large saute pan over medium high heat. Saute onion, garlic and chicken strips til lightly browned, about 2 minutes.
Add mushrooms with broth. Cook for 3 to 5 minutes or til chicken is cooked through.
In small bowl, add cornstarch to cream and stir til smooth. Stir into chicken mixture. Bring to a boil and cook til sauce thickens. Stir well, then lower heat and simmer for 2 minutes. Season to taste with salt and pepper.
Serve over rice, noodles or pasta. Sprinkle with Parmesan cheese and garnish with parsley. Serves 2