1-First Steps: Prep and Cook the Chicken: Pound the chicken breasts to about 1/4 inch thickness and cut into 2 or 3 serving pieces for even cooking. Heat 2 tablespoons butter and 1 tablespoon olive oil in a deep skillet over medium heat, then dredge the chicken in the seasoned flour and sauté until golden brown on each side, about 5 minutes per side. Once done, remove the chicken from the pan to let it rest while you build the sauce.

2-Building the Flavor: Next, add the remaining 1 tablespoon olive oil to the skillet and sauté 2 cups mushrooms and 1 clove garlic until they begin to brown, which takes around 5 minutes. Pour in 1 1/2 cups dry white wine to deglaze the pan, scraping up those tasty browned bits from the bottom for extra flavor. Bruise 3 sprigs fresh thyme and toss them in, then return the chicken to the skillet, bring everything to a boil, cover, and simmer for 15-20 minutes until the chicken is fully cooked.

3-Finishing Touches: Remove the chicken again, stir in 1/2 cup heavy cream, and heat through before gradually adding 1/3 cup shredded Asiago cheese, stirring constantly over low heat until it melts smoothly. If the sauce needs thickening, mix 1 tablespoon instant flour or cornstarch with 2 tablespoons water and stir it in to reduce the sauce by about half. Finally, return the chicken to the pan, heat it through, and garnish with fresh thyme sprigs. Serve it over pasta, rice, or grits for a complete meal that’s sure to impress.