Step 1: Season both sides of the pounded chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Step 2: Heat the olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Step 3: Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan. Be careful not to burn the garlic.
Step 4: Pour in the white wine (or 1/2 cup chicken broth) and deglaze the pan, scraping up all the remaining fond. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly. Remove from the skillet and set aside.
Step 5: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. It should be a light golden color.
Step 6: Gradually whisk in the 1.5 cups of chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking until the gravy begins to thicken, about 3-5 minutes.
Step 7: Stir in the heavy cream, the reserved deglazing liquid (from Step 4), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer for another 2 minutes.
Step 8: Reduce the heat to low. Add the grated Asiago cheese, a handful at a time, whisking continuously until the cheese is fully melted and incorporated into a smooth, creamy gravy. Do not boil after adding the cheese.
Step 9: Return the cooked chicken breasts to the skillet, spooning the warm Asiago gravy generously over them. Garnish with fresh chopped parsley.
Step 10: Serve immediately with your favorite sides, such as mashed potatoes, pasta, or roasted vegetables. Enjoy your incredible garlic chicken with asiago gravy!