In a small bowl, combine the onion powder, garlic powder, salt and pepper. Season both sides of the chicken breasts, and set aside.
½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 pound chicken breasts
Heat a large, deep 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. A meat thermometer should read 165°F when inserted into the thickest part of the chicken. Remove the chicken from the skillet to a waiting plate.
2 tablespoons unsalted butter
Keep the skillet on low to medium, and add the butter for the gravy. Next add the mushrooms and onions. Cook for 3 to 5 minutes just until the mushrooms are soft and the onions are translucent. Use a slotted spoon to remove them from the pan, and set aside.
1 tablespoon unsalted butter, 4 ounces baby bella mushrooms, ½ cup white onion
Sprinkle the flour into the hot pan, and stir to pick up any remaining butter or liquid. Cook the flour for 2 to 3 minutes, then carefully add the chicken broth. Stir or whisk until no flour clumps remain, then add the heavy cream, oregano, rosemary, salt, pepper, and thyme. Continue to stir until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Remove from heat, and add the mushrooms, onions, and chicken back to the pan.
2 tablespoons all-purpose flour, 1 cup chicken broth, ½ cup heavy cream, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme
Serve hot with a side of fresh vegetables or a salad. Store any leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 4-ounces of chicken and 1/4-cup of mushroom sauce. Actual calories will vary.*For more information and tips, please refer to the post.