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 for about 5 minutes per side, until the chicken reaches an internal temperature of 165?. Remove the cooked chicken from the pan and set aside.

Lower the heat to medium-low, add the butter and chicken base to the pan and stir until melted.

Sprinkle in the flour-onion powder-garlic powder mixture and stir well to form a roux. Let it cook while stirring for 30 seconds to 1 minute.

Slowly pour in the chicken stock, scraping up any 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 necessary. Serve over mashed potatoes, egg noodles, or rice.