Four - 4 ounce skinned, boned chicken breast halves
cooking spray
1/4 cup dry white wine or low sodium chicken broth
1 1/2 tablespoons all purpose flour
3/4 cup 1% low fat milk, divided
1 tablespoon peppercorn mustard or regular prepared mustard.
Combine first three ingredients; sprinkle over chicken. Coat a non stick skillet with cooking spray; place over med/hi heat until hot. Add chicken; cook 3 to 5 minutes on each side, or until browned. Remove chicken from skillet and set aside.
Add wine or broth to skillet, deglaze by scraping particles that cling to bottom. Combine flour and 1/4 cup milk, stirring until smooth; add to skillet. Stir in remaining 1/2 cup milk and mustard. Cook over medium heat, stirring constantly, until thickened. Return chicken to skillet. Bring to boil; cover, reduce heat and simmer 5 minutes or till chicken is done. Serve chicken with sauce
