Step 1: Prep the Chicken
Start by flattening the chicken breasts so they cook evenly. Place each breast between two pieces of plastic wrap or wax paper and gently pound them with a meat mallet until about ¼-inch thick. Cut the flattened chicken into two or three smaller portions for easier serving.

Step 2: Dredge and Sear
In a shallow dish, mix the flour, salt, and pepper to create the seasoned coating. Dredge the chicken in the flour, shaking off any excess.
Heat a large skillet over medium heat and melt the butter with 1 tablespoon of olive oil. Once hot, add the chicken and cook until golden brown — about 4–5 minutes per side. Remove and set aside.

Step 3: Sauté the Mushrooms
Add the remaining tablespoon of olive oil to the same pan. Toss in the mushrooms and cook until they begin to brown and release their juices, about 5–6 minutes. Add minced garlic and cook for another minute, just until fragrant.

Step 4: Deglaze and Simmer
Pour the white wine into the pan and scrape up the flavorful bits stuck to the bottom (that’s the good stuff!). Gently crush the thyme sprigs between your fingers to release the oils, then drop them into the pan. Return the chicken pieces to the skillet, reduce the heat, cover, and let everything simmer together for about 15–20 minutes.

Step 5: Make the Sauce Creamy
Remove the chicken once again and set aside on a warm plate. Stir the heavy cream into the mushroom and wine mixture. Lower the heat and slowly sprinkle in the Asiago cheese, stirring until melted and smooth. The sauce should thicken as it cooks — continue simmering until it reduces by about half.

Pro Tip: If you’re short on time, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in to thicken the sauce faster. But IMO, letting it reduce naturally gives a richer, deeper flavor.

Step 6: Combine and Serve
Add the chicken back into the skillet, spooning the sauce generously over the top. Let it warm through for a few minutes before serving.