Step 1

Combine Sauce Mixture: Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.

Step 2

Melt butter over medium-high heat and add the mushrooms. Allow them to brown for 4-5 minutes, stir occasionally as they cook. Sprinkle with a little salt halfway through if desired. Set aside once cooked. (This method is the best way for them to retain their shape, color, texture, and flavor. This way they don't become waterlogged/rubbery by staying in the skillet.)

Step 3

Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.

Step 4

Season each side with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it over the surface of each side.

Step 5

Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Step 6

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 5-6 minutes.

Step 7

Add the butter, garlic, and shallots and cook for 1 minute.

Step 8

Add the flour and stir continuously for 2 minutes. The color of the flour mixture should be dark brown.

Step 9

Add the sauce mixture (from step in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 7-10 minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. (Optional: Add 1/8 tsp. Gravy Master or Kitchen Bouquet for a darker color.)

Step 10

Add the mushrooms back to the skillet and stir to combine. Add the chicken back and spoon the sauce on top. Cover partially and let it heat through for 3-4 minutes. Sprinkle with fresh parsley and serve!