Slice all of the chicken breasts in half to butterfly into two pieces. Using a meat pounder, pound the chicken to create even cutlets, approximately ½ inch thick. Season with ½ the salt and chili powder on each side along with freshly cracked black pepper.

Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook on each side for 4-5 minutes. Transfer to a plate and set aside.

Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms.

Add the cream of mushroom soup to the pan. Fill the can with water and add to the pan (1 cup of water). Using a whisk, whisk until the soup has combined with the water and no chunks remain and bring to a boil.

Add the chicken back to the pan and simmer for 5 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.

Optional: if you want a thicker sauce then in a small bowl, combine the cornstarch and water and mix to combine. Remove the chicken and set aside, add the slurry to the sauce and whisk to combine. Simmer for 1 minute to thicken (add more if you want it thicker).

Either return the chicken to the pan and coat in the sauce or serve the chicken over brown or white rice, cauliflower rice, a combination of both, mashed potatoes or roasted veggies with sauce poured on top.