Skinny chicken mushroom casserole
large boneless chicken thighs/breasts
trimmed and cut into 1 -inch thick strips.
Salt and Pepper to taste.
medium onion - sliced.
flour or corn starch.
mushroom - thickly sliced.
1/2 - 1
depends on the desired thickness **
fat free - or 1% - milk.
In a pan over medium heat, melt butter with olive oil, toss the chicken and stir, season with some salt and pepper.
Keep stirring until chicken turns white.
Add onion rings and stir for 3 minutes.
Add mushroom and stir.
Sprinkle the flour or cornstarch, mix well until no visible flour is seen.
Add water and stir, let it thicken for a minute or two then add the milk if you chose to.
Let the chicken cook for another 5 minutes until you are sure it is completely done.
Serve with rice or pasta.
** You can use broth for extra flavors.