Begin by placing your boneless skinless chicken breasts between sheets of parchment paper. Use a meat mallet to pound them to an even thickness of about ¼ inch, ensuring quick and uniform cooking. Next, cut the chicken into serving pieces.

In a large skillet, melt 2 tablespoons of butter combined with 2 tablespoons of olive oil over medium heat until it becomes bubbly and foamy.

Coat the chicken pieces lightly in seasoned flour, shaking off excess. Add the chicken to the hot skillet and cook for about 5 minutes per side, turning them when golden brown, until an internal temperature of 165°F is reached.

In the same skillet, add the sliced mushrooms and minced garlic. Sauté for 4 to 5 minutes until the mushrooms are browned and fragrant.

Pour in ½ cup of dry white wine to deglaze the skillet, scraping the browned bits from the bottom. Let the wine simmer for 2 to 3 minutes.

Sprinkle in about 1 teaspoon of fresh thyme, stir to combine, and return the seared chicken to the skillet. Lower the heat, cover the pan, and let it simmer for 15 to 20 minutes.

Stir in 1 cup of heavy cream and ½ cup of shredded Asiago cheese. Continue to cook on low heat for 5 to 10 minutes until the sauce thickens.

Return the chicken to the skillet once more, ensuring it’s heated through. Spoon the sauce generously over the chicken and serve with mashed potatoes, garlic butter noodles, or rice.