Chicken (or Pork Chops) In A Mushroom Cream Sauce

8 skinless chicken tenders (two per serving) or 4 pork chops or 4 chicken breasts
Flour
Pepper
Salt
Garlic Powder
2 cans evaporated milk
1 cup mushrooms (I don't do the mushrooms)

Preheat oven to 375º. Dredge chicken (or pork chops) in flour and sprinkle both sides with pepper and garlic powder. Brown with 1 TBSP oil in a large skillet, about 2-3 minutes (chicken) 4-5 minutes (pork chops) on each side. You do not want to cook through. Set aside pan as is, do not wash yet. Place chicken in a 9x13 pan. Top with mushrooms if you are using them. Pour over both cans of evaporated milk. Bake 30 minutes until meat is cooked through. Heat your previously used skillet for about 1 minute on medium heat. Place chicken onto plate and pour milk and mushrooms into your skillet. Add more pepper and salt to taste and whisk up bits from bottom of pan. Keep whisking until sauce thickens about 5-7 minutes. Place chicken back in pan to reheat and serve.

I like serving it with mashed potatoes and green beans.