Place chicken breasts between plastic wrap and pound them to about 1/4-inch thick.

Cut each breast into three tender-sized pieces and dredge in flour; set aside.

In a large skillet, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Add the dredged chicken and sauté until golden brown on each side, approximately 4 minutes per side. Remove the chicken and set aside.

In the same skillet, add the remaining tablespoon of olive oil, onion powder, mushrooms, and minced garlic; sauté until mushrooms are browned.

Pour in white wine, scraping up bits from the bottom of the pan. Return chicken to skillet and sprinkle with parsley.

Bring to a boil; reduce heat, cover, and simmer for about 15 minutes.

Remove chicken and set aside. Add heavy cream to skillet and heat through.

Gradually add shredded asiago cheese, stirring constantly over low heat until melted.

Continue cooking until sauce thickens, then return chicken to pan and heat through.

Serve and enjoy!