Begin by placing the boneless skinless chicken breast on a cutting board. Use a meat mallet to pound the chicken to an even thickness of about ¼ inch. Cut the chicken into serving-sized pieces.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Dredge the chicken pieces in seasoned flour, shaking off excess, then carefully add them to the hot oil. Sauté for approximately 5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside on a warm plate.

Using the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, toss in the sliced mushrooms along with 1 clove of minced garlic. Sauté for about 3-4 minutes until mushrooms are browned and fragrant.

Pour in 1½ cups of dry white wine and bring to a boil. As it simmers, add 3 bruised sprigs of thyme. Reduce heat to low and cover the skillet, allowing it to simmer for 15-20 minutes until chicken is fully cooked.

Remove cooked chicken from skillet and set aside. Add ½ cup of heavy cream and ⅓ cup of shredded Asiago cheese to the skillet. Stir continuously until cheese is melted and sauce is creamy.

Return cooked chicken to the skillet with the creamy sauce, heat through for about 1-2 minutes, and garnish with additional thyme if desired. Serve over pasta or rice.