In a small bowl, combine the onion powder, garlic powder, salt and pepper.
Season both sides of the chicken breasts, and set aside.
Heat a skillet over low to medium heat. Add the butter, and cook the chicken for 5 to 6 minutes on each side until the juices run clear.
Remove the chicken from the skillet, and add the mushrooms and onions. Cook for 3 to 5 minutes. Remove from the pan.
Sprinkle flour in the pan, and cook for 2 to 3 minutes, then carefully add the chicken broth. Add heavy cream and seasonings. Stir until thickened.
Remove from heat, and add the mushrooms, onions, and chicken back to the pan.
Serve hot with a side of fresh vegetables or a salad. Store any leftovers in the refrigerator for up to 3 days.
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