Chicken Tenders in Canadian Cream Cheese Sauce

Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; brown chicken, in 2 batches, about 4 minutes. Transfer to plate.

Reduce heat to medium. Add onion, garlic, mushrooms and remaining salt and pepper; fry until liquid is evaporated, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute.

Slowly stir in milk and bring to boil, stirring; reduce heat and simmer until smooth and thickened, about 5 minutes. Return chicken and any accumulated juices to pan; simmer, stirring occasionally, until no longer pink inside, about 3 minutes. Add cream cheese and vinegar; stir until smooth. Sprinkle with parsley.