The Asiago cheese is quite strong so a milder wine, such as Pinot Grigio, is better suited for this recipe than Marsala wine. My husband kept saying. . ."what's cooking, it smells so wonderful, when do we eat?"
¼ cup extra-light olive oil, divided
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1 cup dry white wine, such as Pinot Grigio
½ cup chicken stock or broth
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
Cook the mushrooms until golden brown, about 10 minutes.
Turn off heat, spoon into a bowl, and set aside
Scrape the brown particles from the bottom of the pan and add the thyme and the last 4 tablespoons of the butter.
Whisk in the tablespoon of the seasoned flour that you dredged the chicken in.
Let simmer a couple of minutes, while whisking.
Whisk in the wine, chicken stock, Asiago, and Parmigiano.
Slowly simmer another couple of minutes for the cheese to melt.
Return the chicken, mushrooms, shallots, and garlic to the pan and let simmer for 3 to 4 minutes.