6 boneless, skinless chicken breast halves
1/2 c. reduced-sodium chicken broth
2 tbsp. dry white wine (optional)
2 tbsp. lemon juice
White pepper, to taste
2 tbsp. flour
1/3 c. skim milk

Coat an 8x8 inch baking dish with no-stick cooking spray. Arrange chicken in dish in single layer. Drizzle with broth, wine and lemon juice. Sprinkle with pepper. Cover and bake in 400 degree oven for 18-20 minutes, until done.

Place chicken on serving platter, reserving broth. Keep chicken warm. Pour broth into small saucepan. Dissolve flour in skim milk. Stir into broth with wire whisk. Cook over medium heat, stirring constantly until thickened. Season with additional white pepper, if desired. Spoon over chicken. Serves 6.