Skinny Chicken in Lemon-Mushroom Cream Sauce

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Rub onto both sides of chicken tenders.
1½ tsp garlic powder, 1½ tsp onion powder, ½ tsp paprika, ½ tsp table salt, ¼ tsp ground black pepper, 1½ lb chicken tenders
Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3-5 minutes per side. Remove to a plate and cover.
3 Tbsp olive oil
Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mixture starts to soften, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
1½ Tbsp butter, 1½ cups sliced mushrooms, ½ cup onion, 1 Tbsp minced garlic
Whisk together fat-free half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
1 cup fat-free half-and-half, ¾ cup reduced sodium chicken broth, 4½ Tbsp lemon juice, ¼ cup fresh dill, 1½ Tbsp cornstarch
Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is 165 degrees F internal temp, 4 to 5 minutes. Sprinkle the remaining tablespoon of dill on top of chicken, and serve with lemon wedges.