Season 1 pound of chicken tenders with salt & pepper (both sides).
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.
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.
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.
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.
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.
Stir in the flour thoroughly- To make sure you cook the raw flour taste out and thoroughly mix it in, stir until there are no more patches of dry flour visible.
Simmer!- This is important because it allows the broth and cream to reduce down and thicken so your Cream of Mushroom Chicken sauce is the right consistency.
Substitute cream of mushroom soup- If you're pressed for time, you can also use a prepared cream of mushroom soup as the base for this dish. Adjust seasonings accordingly.