Begin by pounding the chicken breasts to an even thickness of about 1/4 inch, ensuring even cooking. Cut into serving-sized pieces.

In a shallow dish, combine seasoned flour with salt and pepper. Dredge each piece of chicken, ensuring even coating.

Heat olive oil and butter in a heavy skillet over medium heat. Add chicken pieces and sauté for about 5 minutes on each side until golden brown.

In the same skillet, add remaining olive oil and sauté sliced mushrooms and minced garlic for about 4-5 minutes until golden brown.

Pour in white wine to deglaze the pan, scraping up any browned bits and simmering with thyme for about 2-3 minutes.

Return sautéed chicken to the skillet, bringing to a boil. Reduce heat, cover, and let simmer for 15-20 minutes.

Once chicken is cooked, remove from skillet and stir in heavy cream. Add grated Asiago cheese and stir until melted.

Optional: Mix instant flour or cornstarch with water to create a slurry. Stir into the sauce until desired thickness is achieved.

Return chicken to skillet, spoon sauce over each piece, and heat gently for a minute before serving. Garnish with thyme if desired.