Step 1

In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil until golden brown, about 5 minutes on each side. Remove from pan. (You may have to do this in two batches, if so, add a little more butter between batches.)

Step 2

Add mushrooms to the same pan and sauté until mushrooms start to soften, about 8 minutes. Add garlic and cook an additional minute. . Add white wine and thyme, scraping up the bits on the bottom of the pan. Add chicken back to the pan and simmer for 15-20 minutes. Remove chicken from the pan.

Step 3

Add cream, asiago, and mustard to the mushroom mixture and salt and pepper to taste. Add chicken back to pan and let it simmer until sightly thickened for about 2 minutes.