Prep your ingredients by whisking together beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry.

Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted, add sliced mushrooms and sauté for 3–4 minutes until golden brown. Remove the mushrooms from the pan.

In the same skillet, drizzle olive oil and increase to medium-high heat. Season chicken breasts with salt and pepper, dredge in flour, and sear for 4–5 minutes on each side until golden brown and cooked through.

Turn off the heat to retain the fond; add white wine and minced garlic to deglaze the pan. Turn the heat back on and let the wine reduce by half, around 2–3 minutes.

Pour in the broth mixture and bring to a gentle boil, stirring for about 10 minutes until slightly thickened. Gradually stir in the cornstarch slurry and heavy cream until creamy.

Return the sautéed mushrooms to the skillet, then reduce the heat to low and add the seared chicken. Heat through for about 5 minutes.

Serve over fluffy mashed potatoes or buttery noodles.