In a large bowl, combine the ground chicken, breadcrumbs, egg, onion powder, garlic powder, Worcestershire sauce, salt, and pepper.

Gently mix with your hands until just combined. Avoid over-mixing to keep the patties tender.

Shape the mixture into 4 equal oval patties, about 1 inch thick.

Heat a large skillet over medium heat and add olive oil.

Once the oil is hot, add the patties and pan-sear for about 4-5 minutes per side, or until golden brown.

Once browned, remove the patties from the skillet and set aside.

In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until softened and browned.

Add the beef broth and deglaze the pan, scraping up any browned bits from the patties.

In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet while stirring.

Bring the gravy to a simmer and cook until thickened, about 3-5 minutes. Add salt, pepper, and optional Dijon mustard or soy sauce for extra flavor.

Return the browned chicken patties to the skillet, making sure they are fully submerged in the gravy.

Simmer on low heat for 15-20 minutes, or until the patties are cooked through and tender, absorbing the flavors of the gravy.

Plate the patties and pour the mushroom gravy over the top.

Serve with mashed potatoes, rice, or green beans for a complete meal.