Lay chicken breasts between two pieces of plastic wrap. Pound with a meat mallet to about 1/4-inch thickness.

Cut each breast into three 'tender-size' pieces. Season with salt and pepper.

Place flour in a shallow dish. Dredge each chicken piece in flour and shake off excess. Set aside.

Heat 2 tbsp butter and 1 tbsp olive oil in a large deep skillet over medium-high heat.

Add the dredged chicken. Sear until golden, about 4 minutes per side. Work in batches if needed. Transfer chicken to a plate.

In the same skillet, add the remaining 1 tbsp olive oil. Add mushrooms, minced garlic, and onion powder. Sauté until the mushrooms brown and release their liquid, about 4–5 minutes.

Pour in the white wine, scraping up the browned bits from the pan bottom with a wooden spoon. Bring to a brief boil.

Return the chicken to the skillet and sprinkle with parsley. Reduce heat to low, cover, and simmer about 15 minutes until chicken is cooked through.

Remove the chicken again and set aside. Increase heat to medium-low and stir in heavy cream. Warm through.

While stirring constantly, add the shredded Asiago. Keep stirring over low heat until cheese fully melts and the sauce thickens to coat the back of a spoon.

Return chicken to the pan and heat through for 1–2 minutes. Taste and adjust seasoning. Serve immediately.