Chicken in Mushroom Wine Sauce

This started off as a completely different recipe (I forget where it came from), but I wasn't happy with it. I tweaked it quite a bit, and now it's an often-requested dish in our house.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  chicken breasts
•  season salt
•  ground pepper
• 1  cup white wine
• 1  cup chicken broth
• 4  tablespoons water
• 3  tablespoons flour
• 2  tablespoons butter
• 1  teaspoon dried thyme
• 1  teaspoon dried chervil or 1  teaspoon parsley (if you must)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon lemon pepper
• 1⁄4 teaspoon garlic powder, to taste
• 8  ounces button mushrooms, sliced
•  salt and pepper

Directions

1. Heat a little oil in a non-stick skillet.
2. Season chicken with seasoned salt and ground pepper.
3. Brown about 3 minutes a side, and set aside.
4. Deglaze pan with chicken broth and wine.
5. Mix flour and water into a smooth paste and add to the liquid in the pan.
6. Stir until smooth.
7. Add butter and remaining seasonings and bring to a boil.
8. When the sauce begins to thicken, reduce the heat add the mushrooms and chicken.
9. Cover and simmer until chicken is cooked through.
10. Serve chicken with a generous amount of the sauce poured over top, and any extra mushrooms on the side (can't let the little beauties go to waste).