Sprinkle chicken with 1/4 tsp salt and pepper. In a skillet, cook chicken in 2 tbsp oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170. Remove and keep warm.
In the same skillet, saute mushroooms in remaining oil until tender. Add garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
Return chicken to pan; add 1/3 c cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
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