Dice the chicken and place it in a bowl. Add the soy sauce, stir to distribute evenly and let marinate for 15 minutes.
Melt the butter in a skillet over medium heat. Peel and slice the garlic cloves in half, and add them to the melted butter. Sauté the garlic for a couple of minutes. Drain the chicken from the soy sauce and add it to the pan. Increase the heat and sauté the chicken at high heat for 4 minutes, stirring it often.
When the chicken has cooked through, add the white wine. Add the minced thyme and stir until the wine has evaporated - about 3 minutes.
Quarter your mushrooms and add them to the chicken. Lower the heat to medium and cover with a lid. Let simmer for 4 minutes, then come back to the pot and give it a stir. Keep simmering 2-3 minutes more.
When the mushrooms are tender, add the cream cheese and stir to combine. Serve with a side of polenta (optional). Pick out the garlic pieces before adding the cream cheese, if you wish to (I always take them out, I don't enjoy chewing on a big piece of garlic when I thought it was a mushroom).