Slice the Chicken Breasts: Slice each of the 3 chicken breasts horizontally to create 6 thinner cutlets.

Season the Flour: In a shallow dish, combine ½ cup flour with 2 tsp Cajun seasoning. Mix well to ensure even distribution of the seasoning.

Coat the Chicken: Dredge each chicken cutlet in the seasoned flour mixture, shaking off any excess.

Heat the Pan: Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat until the butter is melted and bubbling.

Cook the Chicken: Add the floured chicken cutlets to the hot skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

Sauté the Garlic and Mushrooms: In the same skillet, add the minced 5 cloves of garlic and the sliced 1 lb. mushrooms. Sauté over medium heat for about 5-7 minutes, or until the mushrooms are browned and have released their moisture. Stir frequently to prevent burning the garlic.

Add Thyme: Stir in 1 tsp dried thyme and cook for an additional 1 minute to release its flavor.

Deglaze with Wine: Pour in 1 cup of dry white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let it simmer for about 3-4 minutes, or until the wine is reduced by half.

Incorporate Cream: Reduce the heat to medium-low and add 1 cup of heavy cream to the skillet. Stir well to combine.

Melt Asiago Cheese: Gradually add 1 cup of shredded Asiago cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.

Season the Sauce: Season the sauce with ½ tsp salt and ¼ tsp black pepper. Taste and adjust seasoning if necessary.

Return Chicken to Skillet: Place the cooked chicken cutlets back into the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for about 2-3 minutes to heat through and absorb the flavors.

Serve: Transfer the chicken cutlets to serving plates, spooning additional sauce and mushrooms over the top.