Light 'N Lean Chicken

• 4 broiler-fryer chicken breast halves, skinned, visible fat removed
• 1/2 Tbsp. pepper, divided
• 2 cloves garlic, halved
• 1 c. low sodium chicken broth
• 1/2 c. dry white wine
• 2/3 c. skim milk
• 2 Tbsp. arrowroot
• 1 Tbsp. finely chopped chives

1. Spray nonstick frypan with reduced calorie vegetable cooking spray.
2. Heat to medium temperature.
3. Add chicken and sprinkle with 1/4 tablespoon of the pepper.
4. Cook, turning, about 20 minutes or until brown on all sides.
5. Reduce temperature to low.
6. Add garlic halves and continue cooking until fork can be inserted in chicken with ease, about 10 minutes more.
7. Remove chicken to warm plate, leaving garlic in pan.
8. Add chicken broth and wine.
9. Over high temperature, bring to a boil.
10. Continue boiling about 5 minutes. Reduce temperature to low.

chicken, pepper, garlic, chicken broth, white wine, milk, arrowroot, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601820 (may not work)