-Heat 2 tablespoons of the olive oil in a skillet over medium/high heat.
-Dredge the chicken cutlets in the cornstarch.
-Saute cutlets about 2 to 3 minutes per side, until golden.
-Add the remaining tablespoon of olive oil to the skillet and stir in the tablespoon of butter.
-Add the onions and mushrooms to the skillet; let them cook for 2 minutes without stirring.
-After two minutes, the onions and mushrooms will started to soften. Stir occasionally until they
begin to brown and start to stick to the pan. This should take about 3 minutes.
-Add the chicken broth, light cream and shredded asiago to the skillet. Stir.
-Return the chicken back into the skillet. Add salt & pepper to taste. Simmer for about 5 minutes,
until the sauce has thickened and the chicken is cooked.
-Sprinkle the chives on top and serve.