Chicken in Mushroom Wine Sauce

• 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)
• 12 teaspoon dried oregano
• 12 teaspoon lemon pepper
• 14 teaspoon garlic powder, to taste
• 8 ounces button mushrooms, sliced
• salt and pepper

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).

chicken breasts, salt, ground pepper, white wine, chicken broth, water, flour, butter, thyme, chervil, oregano, lemon pepper, garlic, button mushrooms, salt

Taken from www.food.com/recipe/chicken-in-mushroom-wine-sauce-98854 (may not work)