1/2 c. skim milk
1 tbsp. plus 1 tsp. all-purpose flour
2 oz. cheddar cheese, shredded divided
8 oz. skinned & boned chicken breasts
1 c. canned ready-to-serve chicken broth
1 med. carrot (3 to 4 oz.) pared & cut into long thin strips
1 lg. celery rib (about 8 inches long), cut into long thin strips
1 med. turnip (about 2 oz.), cut into long thin strips
1 sm. onion (about 2 oz.), cut into long thin strips
1/2 c. dry white table wine
1/8 tsp. salt
Dash of white pepper, or to taste

In 1-quart saucepan, combine milk and flour, stirring to dissolve flour; cook over medium heat, stirring occasionally, until smooth and thick. Add 1 ounce cheese, reserving remaining cheese and stir until melted. Reduce heat to lowest possible setting and keep sauce warm.

Spray 10-inch skillet with nonstick cooking spray and set over medium heat; add chicken and cook, turning once, until lightly browned on both sides and cooked through, 2 to 3 minutes per side. Remove chicken from skillet and keep warm. To same skillet add remaining ingredients except reserved cheese and bring to a boil; reduce heat to low and cook until vegetables are tender and liquid is reduce by half, 4 to 6 minutes.

Using slotted spoon, transfer vegetables to flameproof serving platter, reserving pan liquid; top vegetables with chicken. Add pan liquid to cheese sauce and stir until thoroughly combined; pour sauce evenly over chicken and vegetables and sprinkle with remaining ounce cheese. Broil until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings.