Pound the chicken breasts to a uniform thickness of about 1/4 inch. Cut into serving pieces and set aside.

Heat olive oil and butter in a skillet over medium heat until melted and bubbling.

Coat chicken pieces in seasoned flour, shaking off excess, then add to the skillet. Sauté for about 5 minutes on each side until golden brown.

In the same skillet, add sliced mushrooms and minced garlic, sautéing for 4-5 minutes until browned and softened.

Pour in the white wine, scraping up the browned bits from the skillet and simmer for 2-3 minutes.

Add fresh thyme and return chicken to the pan. Cover and simmer for 15-20 minutes until chicken is cooked through.

Remove chicken, stir in heavy cream and Asiago cheese, cooking on low until the cheese melts and sauce thickens.

Reintroduce chicken into the sauce, heat through for 2-3 minutes, and serve over pasta or with crusty bread.