Mushroom Asiago Chicken

This is the chicken we love at Cheesecake Factory 

6 boneless skinless chicken tenders
salt and pepper
1/2 c. flour
4 Tbl. butter
1 lb. sliced mushrooms
3 cloves garlic minced
1 1/4 c. chicken broth
3 sprigs fresh thyme or 1 tsp. dried 
1/2 c. heavy cream
1/2 c. shredded asiago cheese
parmesan cheese for garnish

lightly season tenders on each side then dip in flour on both sides shake off excess.
heat on med. a large skillet with sides add butter then chicken pieces.
Brown on both sides about 2 min.
remove from pan and put in oven on low heat to keep warm
add a little olive oil and mushrooms cook for about 10 min. stirring occasionally, until mushrooms are golden brown then add garlic and cook additionally 2 min.
pour in chicken broth and stir scraping up and down pan until evaporated to about half.10-15 min.add thyme reduce heat to med. low and stir in cream. sprinkle the asiago cheese over top of sauce stir costantily until the cheese melts. nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has thickened. sprinkle with bits of parmesan cheese and serve with garlic mashed potatoes.