Servings: 3 to 4

2 ½ cups beef, turkey, or chicken broth 2 ½ cups beef, turkey, or chicken broth
1 tsp of ''Better than Bouillon'' if broth is mild 1 tsp of ''Better than Bouillon'' if broth is mild
2 tsp soy sauce 2 tsp soy sauce
1 tsp onion powder 1 tsp onion powder
½ tsp each mustard powder ½ tsp each mustard powder
½ tsp dried thyme ½ tsp dried thyme
3 Tbs cornstarch 3 Tbs cornstarch
2½ cups mushrooms button or baby bella or crimini 2½ cups mushrooms button or baby bella or crimini
2 Tbs salted butter 2 Tbs salted butter
2 large boneless skinless chicken breasts 2 large boneless skinless chicken breasts
1 tsp salt and ½ tsp pepper 1 tsp salt and ½ tsp pepper
½ cup all-purpose flour ½ cup all-purpose flour
3-4 Tbs olive oil 3 to 4 Tbs olive oil
½ cup dry white wine ½ cup dry white wine
3 cloves garlic minced or 1½ tsp garlic powder 3 cloves garlic minced or 1½ tsp garlic powder
⅓ cup heavy cream ⅓ cup heavy cream

Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Combine cornstarch with 3 Tablespoons of cold water in a small jar and shake to combine. Set aside in the refrigerator.
Gently rinse mushrooms and pat completely dry. Slice if not using small button mushrooms.
Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3 to 4 minutes, undisturbed. Add a little more butter or olive oil during cooking if needed. When golden brown remove and set aside on a plate.
Slice the chicken lengthwise into ½ to ¾ thinner slices. Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour.
Heat olive oil in a large pan over medium-high heat. Add chicken, leaving room around each. Sauté for 4 to 5 minutes per side, until a golden brown crust has developed.
Adjust heat, (up or down), as needed during cooking. Add an additional olive oil if needed while cooking. Try to leave the chicken as is to get a nice crusty sear.
Turn the heat off and remove any excess oil, but leave the brown bits in the pan.
Add the white wine and the garlic and set heat to medium. Use a spatula to loosen bits on the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
Add the broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken very quickly. Reduce heat to low.
Slowly add in the cream, stirring continuously. Add the mushrooms.
Cover partially and let the chicken heat through for 3 to 5 minutes. Serve on a bed of mashed potatoes, rice or noodles.