Spray nonstick skillet with reduced calorie vegetable cooking spray.
Heat over medium heat; add chicken and sprinkle with V* teaspoon pepper.
Cook about 20 minutes or until brown on all sides, turning once.
Reduce heat to low; add garlic halves.
Cook about 10 minutes more or until fork can be inserted in chicken with ease.
Remove chicken to warm plate, leaving garlic in skillet.
Add chicken broth and wine.
Bring to a boil over high heat; boil about 5 minutes.
Reduce heat to low.
Stir arrowroot into milk and slowly add to broth mixture.
Sprinkle with remaining 1/4 teaspoon pepper; cook and stir about 2 minutes or until thickened.
Return chicken to skillet and sprinkle with chives.
Spoon sauce over chicken.
Cook about 5 minutes more or until chicken is heated through.