Tortilla Strip Chicken with Shrooms and Spinach

I cooked dinner again. Alert the press. Give me a medal.

Here's how I roll: I poured some olive oil in a skillet on medium heat. Next I plopped in some chicken tenders, added some salt, pepper, and garlic, and then squirted Grey Poupon (or any dijon mustard) all over them like this:

In a separate pan, I sautéed some mushrooms in butter. That means I put some butter and mushrooms in a pot and stirred them around until the mushrooms got soft. When the chicken is mostly done, add the mushrooms to it.

Slice up some flour tortillas into strips like this. They will absorb the excess moisture in the chicken/mushroom/sauce mix and give you something slightly chewy. I made this part up myself, and as such made quite an impression on The M. Oh yea.

After the tortillas get soft, toss in a couple of handfuls of baby spinach leaves.

Then stir it all together and serve. Don't let the spinach get too soft.

This is what it looks like when it's done. My boys liked it. The M liked it. Everybody's happy.