Pound chicken breast with a meat mallet between two sheets of waxed paper or plastic wrap until the meat is uniform in thickness—about 1/4 inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

Heat the butter with 1 tablespoon of olive oil in a deep skillet over medium heat. Dredge each piece of chicken in seasoned flour before adding it to the hot oil and butter mixture. Sauté until golden brown on each side, about 5 minutes per side. Remove from pan when done.

Add the remaining olive oil to the hot skillet and sauté mushrooms and garlic until the mushrooms begin to brown.

Pour in the dry white grape juice while scraping up all those flavorful browned bits stuck at the bottom of the pan. Add bruised thyme.

Return the chicken back into the pan. Bring everything to a boil, then reduce heat, cover, and let simmer for about 15–20 minutes.

Remove the chicken from the pan once cooked through. Stir in the cream and heat until warmed. Add shredded asiago cheese and stir until melted.

Continue cooking until your sauce has reduced by about half. Return your chicken back into the sauce just until heated through.

Garnish with sprigs of fresh thyme before serving over pasta or alongside crusty bread.