Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Heat the oil in a heavy bottomed skillet over medium-high heat.
Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.
Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
Mix in the garlic and thyme, cook until fragrant, about 30 seconds.
Add the wine and deglaze the pan.