Step-by-Step Instructions for Mushroom Chicken

• In a medium bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Stir until dissolved.
• In a sealable container, mix cornstarch with cold water until smooth.
• Rinse mushrooms under cool water, pat dry, and slice if necessary.
• Slice chicken breasts lengthwise into 2-3 thinner pieces and season with salt and pepper.
• In a large skillet, melt butter over medium-high heat, add mushrooms, and sauté for 3-4 minutes on each side.
• Dredge chicken pieces in flour, coating both sides.
• Add olive oil to the skillet and sauté chicken for 4-5 minutes per side until golden brown.
• Pour in white wine and add minced garlic, scraping bits from the pan and cooking until reduced by half.
• Add the broth mixture to the pan and let simmer for about 10 minutes.
• Stir in the cornstarch slurry and reduce heat to low until thickened.
• Gradually add heavy cream, stirring constantly, then mix in sautéed mushrooms.
• Return cooked chicken to the skillet, spooning sauce over it, and heat through for about 5 minutes.