Chicken with Scallion Sauce

14 oz fat-free chicken broth, reduced-sodium
2 Tbsp all-purpose flour
2 medium garlic clove(s), minced
1/4 tsp dried thyme1 sprays cooking spray
1 pound uncooked boneless, skinless chicken breast, (four 4-oz pieces)
1/3 cup scallion(s), finely chopped, divided
1/8 tsp table salt1/8 tsp black pepper

Combine 1⁄4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic and thyme; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons scallions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.

Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3⁄4 cup. Pour sauce evenly over chicken, and top with remaining scallions. Yield: 4 servings (serving size: 1 chicken breast half).

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