In a large bowl mix together the ground chicken, bread crumbs, and dried thyme.
Divide the burger into four patties and cook through in a skillet or grill.
In a large sauté pan melt the butter, then sauté the onion until soft.
Add the mushrooms and cook until stir until soft and lightly golden.
Add the garlic to the pan and cook another minute, or until golden. Stir in the tomato paste until combined.
Pour the Marsala wine into the pan and stir to deglaze. Simmer until wine has reduced by half.
Stir in the cream cheese until melted.
Place the patties on the buns, top with provolone, spoon the sauce on top and serve.
