1. Slice the chicken breasts in half lengthwise and season both sides with salt and pepper.

2. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken until golden on both sides, about 4–5 minutes per side. Remove and set aside.

3. In the same skillet, add the remaining tablespoon of butter and sauté mushrooms until browned and tender, about 6–8 minutes.

4. Add garlic and cook for another minute until fragrant.

5. Stir in Dijon mustard, then pour in chicken broth. Let it simmer for 2–3 minutes to reduce slightly.

6. Lower the heat to medium-low. Add heavy cream and slowly stir in grated Asiago cheese until melted and smooth.

7. Return the chicken to the skillet, spoon sauce over top, and simmer gently for 5–7 minutes until chicken is fully cooked.

8. Serve hot with your choice of mashed potatoes, noodles, or veggies.