Mushroom asiago chicken

1. Pound Chicken breast with a meat mallet between 2 sheets of waxed paper until meat is uniform thickness , about 1/4 inch. Cut into serving sized pieces

2. Heat the butter with 1 tbsp olive oil in deep heavy skillet over med heat

3. Dredge chicken in seasoned flour. Add to hot skillet sauté until golden brown about 5 min on each side. Remove from pan
Add White wine to skillet, scraping up all the browned bits that are at the bottom of the pan ( this is called deglazing). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add Thyme to mushroom/wine mixture in pan
Add the chicken back to the pan.. Bring to a boil, then reduce heat, cover and simmer for 15-20min.
Remove Chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like strongly flavoured use 1/2 cup, Asiago is a powerful cheese and you can even use less for a whisper of flavor. I like it strong so I sued 1/2 cup
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1tbsp of instant flour or cornstarch mixed with 2 tbsp of water.... the reduction will taste better.
Add Chicken back to pan and heat through
Garnish with sprigs of fresh thyme. May be served over any pasta.