1. Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ¼ inch. This ensures even cooking and prevents dryness. Once flattened, cut each breast into three tender-sized pieces.

In a shallow bowl, mix the flour with the salt and black pepper. Dredge each piece of chicken in the flour mixture, shaking off excess. This coating helps create a golden crust when sautéed and also thickens the sauce later.

2. Cook the Chicken

In a large, deep skillet, heat 1 tablespoon of olive oil and 1 ½ tablespoons of butter over medium heat. Once hot, add the floured chicken pieces in a single layer. Cook for about 4 minutes per side, or until golden brown. Avoid overcrowding the pan, as this can cause the chicken to steam instead of sear. Cook in batches if necessary.

Once browned, transfer the chicken to a plate and set aside.

3. Sauté the Vegetables

In the same skillet, add the remaining olive oil and butter. Stir in the mushrooms and onion powder, cooking until the mushrooms begin to brown, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.

4. Deglaze the Pan

Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add extra flavor to the sauce. Allow the liquid to simmer for 2-3 minutes, reducing slightly.

Return the browned chicken to the skillet, making sure it is evenly distributed. Sprinkle the parsley over the chicken, then cover the pan with a lid. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.

5. Prepare the Creamy Sauce

Remove the chicken from the pan and set it aside again. Stir in the heavy cream and let it heat through. Gradually add the shredded Asiago cheese, stirring constantly over low heat until it is fully melted and the sauce thickens. If the sauce appears too thick, add a splash of broth or water to loosen it.

6. Final Assembly and Serving

Return the chicken to the skillet, ensuring each piece is coated in the sauce. Simmer for another minute to reheat. Remove from heat and serve immediately.