Created by Luvcookn on May 8, 2020
Step 1: Lightly sprinkle both sides of chicken breasts with salt and pepper.
Step 2: Heat oil in a 10" non-stick skillet over medium-high heat; add chicken and cook for 2 - 3 minutes per side, until lightly browned.
Step 3: Remove chicken and keep warm.
Step 4: Return skillet to heat and add butter if using; when melted, add onions and garlic, stirring until onions begin to soften, about 2 minutes.
Step 5: Add mushrooms ad cook until mushrooms are tender, stirring often, about 5 minutes; stir in thyme and cook for 1 more minute.
Step 6: Add broth, wine, mustard and a few grinds of black pepper; mix well.
Step 7: Bring mixture to a gentle boil, then reduce heat to low; add browned chicken.
Step 8: Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center; remove chicken from pan (yup, again!) and keep warm.
Step 9: In a small measuring cup, whisk together cream and cornstarch until smooth.
Step 10: Pour into skillet with mushroom sauce and increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly.
Step 11: Add Asiago and stir until melted.
Step 12: Serve hot mushroom sauce over chicken.