Ingredients:
 
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
4 (4 ounce) skinned, boned chicken breast halves
Cooking spray
1/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
3/4 cup milk, divided
1 tablespoon peppercorn mustard or regular prepared mustard
 
Directions:

Combine first three ingredients and sprinkle over the chicken.
   
Coat a nonstick skillet with the cooking spray and place over medium-high heat until hot.
   
Add the chicken and cook 3 to 5 minutes on each side or until browned. Remove the chicken from the skillet and set the chicken aside.
   
Carefully add the broth to the skillet and deglaze by scraping particles that cling to bottom with a plastic or silicone spatula. DO NOT USE METAL UTENSILS IN A NONSTICK PAN!
   
Combine the flour and the 1/4 cup of milk, stirring until smooth. Add the mixture to the skillet and stir in the remaining 1/2 cup of milk and the mustard. Cook over a medium heat, stirring constantly, until thickened.
   
Return the chicken to the skillet and bring to boil. Cover, reduce the heat, and simmer for 5 minutes or until chicken is completely cooked through and not pink in the middle.
   
Serve the chicken with the sauce.