2 cups non-fat chicken broth, divided
1/4 cup flour (season with salt and pepper)
4 skinless, boneless chicken breasts
1 can stewed tomatoes
Pour 1/2 cup of broth into bowl; place flour mixture on plate. Dip chicken in broth and then flour.
Spray pan with cooking spray and brown chicken on both sides. Remove chicken from pan and set aside.
Add any remaining flour to pan and cook until brown, stirring constantly. Slowly stir in 1/4 cup broth - cook until thickened. Gradually stir in remaining broth until slightly thickened.
Add tomatoes and scallions and bring to a boil. Reduce heat to low and add chicken. Simmer until cooked through. I find that the longer you simmer it, the more tender it is.
Pairs Well With
I am just beginning to realize how much Weight Watchers has influenced my cooking. This is my husband's favorite thing that I can cook and he has no idea that it's a WW recipe.
4 points per serving