Step 1

Add olive oil to a Dutch oven or large pot over medium high heat. Add the chicken and cook for 10 minutes, then remove the chicken from the pan with a slotted spoon and set aside.

Step 2

Add all the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish if you desire.

Step 3

Add onions, garlic, thyme, sage, Marsala wine, and saute 4 more minutes.

Step 4

Next, add the chicken stock and bring to a simmer. Then stir in the chicken and simmer 10 minutes uncovered.

Step 5

Remove the thyme stems from the pot and discard. Whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.

Step 6

You can pan fry the reserved mushrooms in a little olive oil to use for garnish.

Step 7

Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley.