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Cut chicken breasts in half lengthwise to make them thinner
Season the chicken with salt, pepper, and garlic powder
In a skillet over medium high heat, melt 3 tbsp of butter
Add 3 tbsp of flour and stir continuously until well combined
Let cook for a few minutes while still stirring
Add 2 cups of chicken broth and stir well
Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder
Stir well and when it starts bubbling, add the chicken to the skillet
Make sure the chicken is covered in the gravy and cover with a lid
Turn the heat down to medium low and cook for 12-15 minutes until chicken reaches 165 degrees internal temperature
Shred the chicken and serve over mashed potatoes