We need:

1 skinless, boneless chicken breast halves - pounded thin
1/2 (4.5 ounce) can mushrooms, drained
1/2 packet chicken bouillon granules
1/2 cup water
2 tablespoons all-purpose flour
1 teaspoon butter
1 teaspoon vegetable oil
1/2 teaspoon cornstarch
1/4 teaspoon dried parsley
Salt and ground black pepper to taste
Garlic powder to taste
Ground black pepper to taste

Preperation:

1. Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a non-stick pan, mix the oil and butter and heat over medium high heat until bubbly and hot.

2. Add chicken and cook until lightly browned on both sides and cooked through, 3-4 minutes. Remove chicken and set aside. To the same pan, add the mushrooms and saute for about 5 minutes.

3. Mix water, broth mix, parsley, cornstarch, garlic powder, salt and pepper and add to the pan.

4. Return chicken to the pan and cook for 1-2 minutes until chicken is heated through.