Begin by taking your chicken breasts and gently pound them to about 1/4 inch thickness for even cooking.

In a shallow dish, combine your seasoned flour, coat each piece of chicken in the flour, shaking off any excess.

Heat a skillet over medium heat, add olive oil along with butter, and cook the coated chicken pieces for about 5 minutes until golden brown.

In the same skillet, toss in your sliced mushrooms and minced garlic, sauté for 5–7 minutes until the mushrooms are browned.

Pour the white wine into the skillet, using a wooden spoon to scrape up the browned bits, let it bubble for about 2 minutes.

Gently bruise your fresh thyme and add it to the skillet, stir to incorporate, and allow it to cook for another minute.

Return the sautéed chicken pieces to the skillet, bring to a gentle boil, cover, and simmer for about 15–20 minutes.

Remove the chicken, stir in heavy cream and grated Asiago cheese until combined and slightly thickened.

Return the chicken back to the skillet with the creamy sauce, gently heat everything through for a couple of minutes.