• In a large pan, put the oil in the bottom. Add the frozen chicken and cover. Cook on medium-high heat. At first, your chicken will not look very appetizing, but in the end, it will look great and taste great.
  
• Turn the chicken approximately every 5 minutes. When the chicken has been cooking approximately 10 minutes, it will look like this picture. Still not very appetizing, but it will get there. At this point, uncover the pan as the chicken breasts are now thawed. Now you want to cook out the liquid and start to caramelize the chicken in the pan and start building that flavor.
  
• In another 10 minutes of cooking, the chicken breasts should be done. I removed from the heat to let the meat rest. In the meantime, I started the Asiago Sauce.
  

Asiago Sauce

• Using the same plan that the chicken was cooked in, dissolve the butter.
• Once the butter was dissolved, add the flour and stir cooking for approximately 1-2 minutes. This removes the flour taste and merges the flour with the butter.
• Add the milk, salt, and pepper to this mixture and continue to stir. I use a fork to stir as it seems to break things up a bit and help smooth the sauce. You can see how the sauce is starting to come together and also loosen up any pan drippings which adds good flavor. This is actually called a Roux Sauce at this point.
  
• Then I cut up the Asiago cheese and add that. I continue to stir until that is melted. Notice how velvety the sauce has become. It tastes very good just like this.
  

Presentation

• I plate the chicken, spoon some Asiago Cream Sauce on top, and finish off with the fried mushrooms.