Mushroom Asiago Chicken

1 pound boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
1 tsp thyme
1 1/2 cups chicken broth
1/2 cup seasoned flour (add 1 tsp salt and 1/2 tsp black pepper to flour)
2 Tbsp butter
2 Tbsp olive oil
1/2 cup heavy cream
1/2 cup shredded asiago cheese
1/2 tsp salt
1/4 tsp pepper

Pound chicken breast with mallet between 2 sheets of waxed paper until meat is uniform thickness of about 1/4 to 1/2 inch thick.  Cut into serving size pieces.  Heat the butter with 1 Tbsp of olive oil in skill over medium heat.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side.  Remove from pan.  Add remaining olive oil to skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add chicken broth, scraping up all the browned bits at the bottom of the pan.  Add the thyme to mushroom mix.  Add the chicken back to the pan.  Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes.  Remove chicken from pan.  Add the cream and heat through.  Add the asiago cheese.  Stir constantly over low heat until the cheese is melted.  Continue cooking until sauce reduces slightly and thickens.  Add chicken back to the pan and heat through. 

Serves 4