Step 1

Season 1 pound of chicken tenders with salt & pepper (both sides).

Step 2

Now place 2 Tbsp olive oil and 2 Tbsp butter into a large pan and bring the heat to medium high. Cook the chicken tenders until browned and fully cooked through. Then remove and set aside.

Step 3

In the same pan, add 1 minced garlic clove and 8 ounces sliced baby Bella mushrooms. Stir for a few minutes minutes on medium heat until the mushrooms become tender.

Step 4

Now add tbsp all-purpose flour, 1/2 teaspoon thyme, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir for about one minute until there are no more patches of dry flour visible.

Step 5

Bring the heat to medium-high and slowly pour in 1/2 cup chicken broth while mixing to prevent any clumps of flour to form.

Step 6

Bring the sauce to a simmer and pour in 1 cup of heavy cream. Let it come to a simmer once again and add the cooked chicken back in. Serve it hot over butter pasta or mashed potatoes.