1. Cut the chicken breast into bite-size pieces .
2. Heat the oil in a non stick pan with the garlic over medium-high heat and brown the chicken until deep golden brown all over.
3. Drain the boletus mushrooms and rinse them under water.
4. Add to the pan the drained boletus mushrooms and the caramelized sliced onions.
5. Cook the mix on moderate heat, about 10 minutes and add salt.
6. Bring the diced Gorgonzola cheese in a small saucepan over medium-high heat.
7. Add the double cream and whisk vigorously until the sauce comes together.
8. Pour the sauce over the serving plate, lay down the chicken mix and plate up adding chopped parsley.