In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season them with salt and pepper. Sauté until they’re golden brown and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced mushrooms and cook until they start to brown, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Pour in the chicken broth, scraping any delicious bits off the bottom of the skillet. Stir in the heavy cream and Dijon mustard, then bring it all to a gentle simmer.

Reduce the heat to low, and mix in the shredded Asiago cheese. Stir until it’s all melted and creamy.

Toss the chicken back into the skillet, letting it bask in that creamy sauce for a couple of minutes.

Sprinkle chopped parsley on top before serving.