2 c. chicken broth
1/4 c. flour mixed with dash salt and pepper
4 skinless, boneless chicken breasts
1 can (16 oz.) stewed tomatoes
3-4 chopped scallions

Pour 1/2 cup broth in bowl. Place flour mixture on plate. Dip each chicken breast in broth, then flour. Use non-stick cooking spray in fry pan. Fry in skillet on medium heat until browned on both sides. Remove chicken from skillet. Add remaining flour, cook until browned. Slowly stir in broth until slightly thickened. Add tomatoes and scallions. Return chicken to mixture. Simmer chicken until hot. Each serving 182 calories.