King ranch chicken sauce

A cheaper, quicker and potentially healthier way to get that delicious King Ranch Casserole taste.

Ingredients
1 pound chicken breast
1 cup milk
1 cup chicken broth
2 tbsp flour
1 tbsp vegetable oil
2 tbsp butter
1 yellow onion
2 bell peppers
2 cans of mushroom
2 tsp black pepper
1 tsp cumin
0.5 tsp cayenne pepper
salt

Preparation
Slice the chicken into nice long strips. I usually aim for strips with a 0.25 inch by 0.25 inch by 1-2 inch parameters.

Dice the onions and peppers.

Heat the skillet on medium-high, add the oil. Add the chicken strips and sprinkle with the black pepper and some salt to taste. Cook stirring until the chicken strips are cooked through.

Remove the chicken pieces from the pan and add the butter, onions and mushrooms. Saute for 5 minutes, then add the flour and heat up. Then quickly stir in the cold milk to prepare a knot-free roux.

Add back the chicken and mix in the cumin and broth. Bring to a boil and simmer for 4-5 minutes. Serve over parboiled rice.