Is the chicken fillets???

If so, you could slice them into thinner fillets, lightly coat with flour and seasoning (I also add a little smoked paprika)

Saute a finely diced onion and garlic to taste (I use olive oil and a little butter for flavour)

Add floured fillets. Sometimes you need to add a little more oil at this stage. Lightly brown (dont overcook)

I add a cup or so of white wine at this stage, but it is optional.

Add large can of Carnation Light and Creamy evaporated milk (or cream). Add lots of sliced mushrooms, finely sliced spring onion. Salt and Pepper to taste.

I usually add some mustard (either dijon or hot english) to taste. Maybe some more paprika.

Heat through on low heat. Making sure mushies and chicken are cooked through. Sauce will thicken but if you want it thicker, add a tsp or two of cornflour.

Serve with mash or rice or noodles and green veg.

It's a kind of a chicken scallopine (with apologies to anyone Italian out there who is probably saying - "That is nothing like a chicken scallopine!!"