Dredge chicken in flour seasoned how you like. (I usually put some salt and sweet paprika in the flour.) Brown on both sides, then take it out and throw in the onions and carrots. I slice them while the chicken is browning. Saute quickly in the fat and chicken juices until the onions are limp, then deglaze the pan. My current favorite is tarragon white wine vinegar, but there's a malt vinegar that I'm going to try soon. Plain red wine vinegar (or plain table red wine) works splendidly too. At that point I put the chicken back in the pan, and if there are any fresh spices around, usually thyme or rosemary, I'll throw a couple teaspoons of that in as well. Grind pepper to taste, if you like pepper. Then the mushrooms, maybe 2 tablespoons or less of water, and cover for five minutes over medium-low heat.
Rice or couscous makes it hearty, but we all prefer it with a baguette or other bread with a firm crust and whipped butter. And green salad, especially with baby spinach. My youngest daughter doesn't like salad dressing. She tosses her salad in the sauce, which is hot and wilts the salad a little.
If you use apple cider vinegar to deglaze, try throwing some sliced tart apples (with the skin on, for flavor, color & texture) in with the onions. mmmmm :) Those itty bitty chicken tenders hardly take any time at all to cook.
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Chicken recipe