Creamy Ranch Skillet Chicken

Creamy Ranch Skillet Chicken 4 boneless, skinless chicken breast halves 3 tablespoons all-purpose flour 2 tablespoons margarine 1 envelope Ranch soup mix 2 cups milk Season chicken with salt and ground black pepper. Dip chicken in flour; reserve any unused flour. In a 12" nonstick skillet, melt margarine over medium-high heat and brown chicken six minutes, turning once. Stir in soup mix blended with milk and reserved flour. Bring to a full boil. Reduce heat to low and simmer uncovered 3 minutes or until chicken is thoroughly cooked and sauce is thickened.