Cut each chicken breast in half, lengthwise to make two thinner pieces. If needed flatten the chicken breast with a mallet to even out the thickness.

In a bowl, combine the salt, garlic powder, onion powder, paprika and black pepper together.

Season the chicken on both sides with the prepared seasoning mix.

In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the chicken and cook for 3-5 minutes on each side until the chicken is golden brown and cooked through. You want the internal temperature of the chicken to be 165°F at the thickest part.

Remove the skillet from the heat. Remove the chicken from the skillet and place in pan and and cover with foil to keep warm.

Place it back over medium heat and add the butter. When the butter is melted add the mushrooms. Cook the mushrooms for 1-2 minutes, stirring frequently. Sprinkle the flour over the mushrooms, stirring well to mix. Cook the mushrooms for 2 minutes, stirring frequently.

Slowly add the chicken broth  while stirring and gently scraping any bits off the bottom of the skillet.  Bring to a simmer and cook for approximately 5 minutes (or until it thickens), stirring occasionally. Add salt and pepper to the mushroom sauce and add salt and pepper, to taste, if needed.

Add the chicken back to the skillet and coat with the mushroom sauce. Lower the heat to medium-low, cover and cook about 5 minutes to warm through. Serves 4.