In a small bowl mix together the flour, salt, pepper, onion powder, and garlic powder. Set aside.

Season the chicken breasts lightly with kosher salt and pepper.

In a large skillet over medium heat add olive oil and cook the chicken breasts, about 5 minutes per side, until the chicken reaches an internal temperature of 165℉. Remove from the pan and set aside.

Lower the heat to medium-low, add the butter and chicken base to the pan and stir to help it melt.

Sprinkle in the flour-onion powder-garlic powder mixture and stir to form a roux. Cook for 30 seconds to 1 minute.

Slowly pour in the chicken stock and scrape up the bits from the bottom of the pan. Add the water and whisk until there are no lumps. Let it simmer until thickened to desired consistency.

Pour in the optional heavy cream.

Shred the chicken if desired and add back to the gravy along with any collected juices. Let it simmer together for a few minutes.

Taste the gravy and adjust seasoning if needed.

Serve over mashed potatoes, egg noodles, or rice.