Ingredients:
1 lb. chicken breast fillets
1 Tablespoon + 1-1/2 teaspoons all-purpose flour
1 teaspoon olive oil
1 Cup chicken broth
2 Tablespoons low-fat milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon brown mustard
1 Tablespoon butter or margarine
2 green onions, chopped (optional)

Directions:
Heat large skillet over medium heat and cook the flour for 2 minutes or until light golden brown, stirring constantly. Transfer to a small bowl. Reduce the heat to medium and add the oil to coat the bottom. Cook the chicken for 3 minutes on each side, until it is no longer pink in the middle. Transfer to a serving plate and cover to keep warm. Whisk 1/4 cup of the broth into the flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt and mustard. Pour mixture into the skillet and bring to a boil over medium heat. Cook for about 4 minutes or until reduced to about 1/2 of a cup, stirring frequently. Remove from heat, stir in the butter or margarine, and pour over the chicken. Sprinkle with green onions if desired. Serves 4.