Using a pastry brush, coat the chicken breast with the marinade. Refrigerate 30 minutes. Sprinkle the breast with the poultry seasoning.
Prepare the grill. Cook chicken breasts over direct high heat for 10-12 minutes, turning once during the grilling process.
Heat olive oil in a large sauté pan over high heat. Place the sausage in the hot oil and cook 6-7 minutes, stirring every 2-3 minutes. Add sliced mushrooms and cook 5 minutes more. Lower the heat to medium and add the garlic. Cook for 3 minutes more. Add the Creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir in green onions and fresh parsley and remove from the heat.
Place the chicken breasts on serving dishes and top each one with 1/3-1/2 cup of the topping.
Yield: 6 servings