SAUCY CHICKEN

2 cups chicken broth, divided
1/4 cup seasoned flour (mixed with dash of salt and pepper)
4 (4 oz each) skinless, boneless chicken breasts
1 (16 oz) can stewed tomatoes
3 to 4 scallions, chopped

Pour 1 to 2 cups of the broth into a wide bowl; place flour on plate.

Dip each chicken breast into broth then into flour coating on all sides.

Spray large skillet with non stick spray; cook chicken over medium heat turning once until browned on both sides. Remove from skillet and set aside.

Add any remaining flour to the skillet. Cook stirring constantly until browned, then slowly add 1/4 cup broth. Cook until thickened.

Gradually stir in remaining broth, cook stirring constantly until slightly thickened.

Add tomatoes and scallions to skillet; bring to a boil. Reduce heat, return chicken to pan and simmer until cooked through. About 10 minutes.

Weight Watchers points: 4 per serving (1 breast with sauce)
Source: Winning Points recipes by Weight Watchers