Baked Chicken With Milk Gravy

• 6 teaspoons all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper, divided
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup lemon juice
• 1 plum tomato, cut into wedges
• 1 small onion, sliced
• 4 medium fresh mushrooms, sliced
• 2 teaspoons butter
• 1/3 cup 2% milk

1. In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray.
2. Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425u0b0 for 20-25 minutes or until a thermometer reaches 170u0b0.
3. Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.

flour, salt, ground mustard, pepper, chicken, lemon juice, tomato, onion, fresh mushrooms, butter, milk

Taken from www.tasteofhome.com/recipes/baked-chicken-with-milk-gravy/ (may not work)