Prepare the Chicken:

• Flatten the chicken breasts to an even thickness for uniform cooking.
• Season the flour with salt, pepper, paprika, and mixed Italian herbs.
• Set up a dredging station: one bowl with seasoned flour, one with beaten eggs, and one with a panko-breadcrumbs mixture, adding grated Parmesan and garlic powder.
• Dredge each chicken breast in flour, dip it into the egg, then coat it with the panko-Parmesan mixture.

Cook the Chicken:

• Heat olive oil in a skillet over medium heat.
• Fry each chicken breast for about 3-4 minutes per side until golden and cooked through.
• Once cooked, set the chicken aside on a warm plate.

Make the Mushroom Sauce:

• In the same skillet, melt the butter and add the mushrooms, sautéing until they begin to brown.
• Add the minced garlic and cook for 1 minute.
• Pour in the heavy cream and chicken broth, bringing it to a simmer.
• Stir in the Parmesan and Asiago cheese, fresh thyme, salt, and pepper.
• Cook until the sauce thickens, about 3-5 minutes.

Assemble the Dish:

• Place the fried chicken on serving plates and pour the creamy mushroom sauce over the top.
• Garnish with extra thyme if desired.