Another super-easy one. You can serve this in hollowed out country-style rolls as suggested in the original, or as I usually do over rice. Try different vegetables, too.

INGREDIENTS
2 Tbsp all-purpose flour
1 cup low-fat milk
1/2 c chicken broth
1/2 c dry white wine
1 Tbsp olive oil
2/3 c chopped sweet onion
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 c sliced carrot
1 c sliced zucchini
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp black pepper

INSTRUCTIONS

1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended. Add broth and wine.
2. Heat oil in a large saucepan over medium-high heat. Add onion and chicken, sauté 2 minutes.
3. Stir in remaining ingredients and add flour mixture; cover, reduce heat, and simmer until thick, about 10 minutes, stirring occasionally.
4. Wow, that was hard, huh?

REFERENCE
Cooking Light, issue unknown.