Place chicken between plastic wrap and, using a meat mallet, pound it out to about 1/4-inch thickness.
Cut chicken into 3 tender size pieces per breast.
Dredge the chicken pieces in flour; set aside.
In a large deep skillet, heat butter with one of the tablespoons of olive oil; add the dredged chicken and sauté until golden brown on each side, roughly 4 minutes per side; remove and set aside.
In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic and sauté until mushrooms begin to brown.
Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back and sprinkle with the parsley.
Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Remove chicken from pan once again and set aside.
Add the cream to the skillet and heat through.
While mixing, add in the asiago cheese
Stirring constantly, over a low heat, until cheese completely melts.
Continue cooking until sauce is thickened.
Add chicken back and heat through.
