Farmhouse Chicken And Gravy

• 1 tablespoon all-purpose flour, plus
• 1 1/2 teaspoons all-purpose flour
• 1 teaspoon olive oil
• 4 boneless skinless chicken breast halves (4 oz each)
• 1 cup fat-free low-sodium chicken broth (divided use)
• 2 tablespoons fat-free evaporated milk or 2 tablespoons nonfat milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1 tablespoon light margarine (tub)
• 2 tablespoons finely chopped green onions (optional)

1. Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
2. Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
3. Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.

flour, flour, olive oil, chicken breast halves, chicken broth, milk, garlic, salt, mustard, light margarine, green onions

Taken from www.food.com/recipe/farmhouse-chicken-and-gravy-160489 (may not work)