Preheat oven to 350 degrees

Prep a large skillet with nonstick olive oil cooking spray.

Mix flour, salt, and pepper together.

Dip the chicken tenders in the flour mixture.

Toss the chicken until both sides are coated.

Add ½ tablespoon of the olive oil to the prepped skillet.

Add the chicken tenders to the skillet.

Cook until lightly golden brown.

Prep the casserole dish with the non-stick olive oil cooking spray.

Add the ¼ of the olive oil to the casserole dish.

Remove the chicken from the skillet and place it in the casserole dish.

Add the remaining ¼ of the olive oil to the skillet.

Using a spatula scrape the remaining bits of flour left in the skillet.

Add the chopped onion cooking until they begin to soften. (a few minutes.)

Stir in the sliced mushrooms and saute them for a few minutes.

Add 2 tablespoons of water to the skillet.

Cook until the water has evaporated and the mushrooms have softened.

Add the minced garlic.

Stir the garlic for several more minutes. 

Spoon this sauce over the chicken tenders in the casserole dish.

Add ¾ tablespoon of olive oil to a saucepan.

Heat on medium.

Stir in the flour, continuing until it makes a paste. (About 1-2 minutes.)

Add  a little chicken broth to the paste, stirring until the paste becomes smooth.

Repeat this until all of the chicken broth has been added to the paste.

The paste should become a smooth sauce.

Add the skim milk, stirring to incorporate bringing to a simmer.

Remove the sauce from the stove.

Add the creme fraiche to the sauce, stirring after each addition.

Add salt and pepper to taste.

Pour the sauce over the chicken,mushrooms, and onions.

Put the casserole in the center of the preheated oven.

Bake at 350 degrees for 40 minutes.

Serve warm.

Enjoy!