Mushroom asiago chicken

1. Prepare your ingredients: Remove thyme leaves from stems. Wipe cremini mushrooms with a damp paper towel; discard stems; and cut caps into 1/4-in slices. Mince garlic. Rinse chicken and pat dry. Season both sides with salt and pepper. Dredge chicken in flour, shaking off excess.

2. Brown chicken: Heat butter in large skillet over medium heat. When butter is foamy, add chicken and cook until just browned, about 2 to 3 minutes per side. Remove from pan and set aside.

3. Saute mushrooms: Heat 1 tablespoon olive oil in the pan used for browning chicken over medium heat. When oil is shimmering, add mushrooms and thyme leaves and cook until soft, about 4 minutes. Add minced garlic and cook 1 minute more.

4. Cook chicken: Add white wine and scrape up brown bits from bottom of pan. Add chicken and chicken broth and simmer until chicken is cooked through and liquid has almost evaporated, about 10 minute.

5. Make sauce: Remove chicken from pan and plate. Add cream and Asiago cheese to mushroom mixture and cook over medium heat until warmed through, about two minutes. Pour the mushroom sauce over chicken.