Cook the Chicken

1. Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare the Sauce

3. Sauté the Onions and Garlic: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are golden brown and tender.
5. Add the Broth and Cream: Pour in the chicken broth, stirring to combine. Let it simmer for 3-4 minutes, reducing slightly. Stir in the heavy cream and bring to a gentle simmer for another 3-4 minutes.
6. Add Asiago Cheese: Stir in the grated Asiago cheese and allow it to melt into the sauce. Continue cooking for 1-2 minutes until the sauce is smooth and creamy.

Combine Chicken and Sauce

7. Add Chicken Back to the Skillet: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 3-5 minutes to soak up the flavors.
8. Garnish and Serve: Remove from heat and garnish with fresh chopped parsley. Serve immediately.