Creamy Chicken and Mushrooms

Today was bright and sunny, beautiful, really.  But for some reason I was in the mood for comfort food.  I had some chicken tenders and mushrooms in the fridge, so here's what I did with it:

Creamy Chicken and Mushrooms

Ingredients:

• 2 pounds of chicken tenders or boneless, skinless chicken breasts
• a couple tablespoons of olive oil
• Tastefully Simple Seasoned Salt
• Tastefully Simple Onion Onion
• Tastefully Simple Garlic Garlic
• 1 pound small whole crimini mushrooms
• 1 cup chicken broth
• 1 can (12 oz.) evaporated skim milk
• 2 heaping tablespoons of whole wheat flour
• 1/2 cup frozen peas

Directions:

• Cut the chicken into bite-size pieces.   In a large skillet, brown the chicken in a little bit of olive oil, some TSSS, TSOO and TSGG.  Add in the mushrooms and stir for a minute.  Add in the chicken broth and bring to a boil, scraping up all the brown bits.  Reduce heat and simmer for 10 minutes (stirring occasionally) until the chicken is cooked through and the mushrooms soften.
• In a separate bowl or cup, whisk the flour into the evaporated skim milk until smooth.  Add to the chicken skillet.  Bring to a boil, then reduce to simmer.  Add in the peas and simmer for 5 minutes.  Check seasoning and add more TSSS if necessary.
• Serve over brown rice.