Combine flour and seasonings. Coat chicken in flour mixture. Melt magarine in a heavy 12 inch skillet. Saute chicken over medium heat until golden brown on both sides (about 5 minutes). Stir in mushrooms, saute until browned (about 4 minutes). Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, uncovered until chicken is cooked through (about 10 minutes), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to a heated platter. Serve with a blend of brown and wild rice. Serve sauce in gravy boat.