Saucy Mushroom Chicken

Ingredients
6 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon each onion powder, paprika, dried basil, oregano and thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Olive Oil, divided
2 cups sliced fresh mushrooms
2 teaspoons minced garlic
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup white wine or additional chicken broth
1/2 cup heavy whipping cream
Mashed potatoes, optional

Directions
Flatten chicken to 1/2-in. thickness. In a small bowl, combine the seasonings; sprinkle over both sides of chicken. *Don't use all the seasoning on the chicken, you need the rest for later.*
In a large skillet, cook chicken in 1 tablespoon oil in batches over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and remaining seasoning mixture in remaining oil until mushrooms are tender. Add garlic; stir 1 minute longer. Stir in flour. Gradually stir in broth and wine or additional broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Serve with mashed potatoes if desired. Yield: 6 servings

* I halved it and used 8 chicken tenders so I didn't have to flatten them. There was plenty of sauce to go around. So yummy! I've had this recipe for a while but kept putting it off cause nobody likes mushrooms but me, but it turned out really good and the boys loved it!