In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green, red pepper, and mushrooms (sliced) and onion powder, cook 2-3 minutes. Reduce heat, stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder, and ground black pepper, and heat through. *If it is too runny for your taste mix some corn starch (1-2 Tbls) and cold water (1/4-1/2 cup) together. Add to the sauce, stir and bring to a boil.