Mix the flour, salt, and pepper in a shallow dish. Pound the chicken breasts to an even thickness if needed.

Dredge the chicken in the seasoned flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.

Add the dredged chicken and cook for 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Add the remaining olive oil to the same skillet. Toss in the mushrooms and garlic, sautéing for 3-5 minutes until the mushrooms begin to brown.

Pour in the white wine and scrape up all the flavorful browned bits from the bottom of the pan.

Add the fresh thyme sprigs, bruising them to release their aroma.

Return the chicken to the skillet, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until cooked through.

Remove the chicken from the pan and add the heavy cream. Stir in the shredded asiago cheese and cook on low heat until melted and the sauce has thickened.

Continue cooking until the sauce reduces by half and reaches a creamy consistency.

Return the chicken to the pan for 1-2 minutes to heat through, garnish with fresh herbs, and serve.