Skillet Asiago Chicken and Mushrooms

Slice chicken breasts in half lengthwise to create thin chicken breast pieces (1 chicken breast will become 2 thin chicken breasts). Place chicken on a cutting board and pound the chicken breast on both sides with a meat tenderizer. Season both sides of the chicken with garlic powder, onion powder, salt and pepper. To keep things clean, I cover my chicken breasts with a piece of plastic wrap before pounding it with a tenderizer.
Heat the butter and oil in a large skillet over medium heat. Carefully place the chicken into the hot skillet, cooking on each side for about 3 minutes until cooked through. (If the chicken is thicker, add another minute or 2.) Remove cooked chicken and place on a plate, cover with foil to keep warm.
Add the minced garlic, mushrooms, green onions and thyme to the skillet. Sauté for 2 minutes. Stir in the heavy cream in and let simmer for 5 minutes, stirring often so the cream doesn’t stick to the pan.
Add in the asiago cheese, stirring until the cheese is melted and the sauce thickens up. Season with salt and pepper, to taste.
Add the cooked chicken back to the skillet, spoon the sauce and mushrooms over the top of the chicken. Serve immediately garnished with fresh thyme, green onions and shredded asiago cheese, if desired.