Chicken With Feta Sauce

• 4 (4 oz.) skinless, boneless chicken breasts
• 2 Tbsp. balsamic vinegar
• 1/2 tsp. thyme
• 2 tsp. olive oil
• 1 Tbsp. plus 1 1/2 tsp. flour
• 1/2 tsp. oregano
• 1 c. fat free milk
• 1 c. frozen broccoli, carrot, cauliflower medley, thawed
• 1/3 c. crumbled feta cheese
• 1 tsp. fresh lemon juice
• 2 c. hot cooked orzo or rice

1. On a sheet of waxed paper, sprinkle the chicken with the vinegar and thyme.tn a large, nonstick skillet, heat the oil. Cook the chicken until brown and cooked thoroughly, 4 to 5 minutes on each side.
2. Transfer to a plate.
3. Sprinkle the flour and oregano over the pan juices.
4. Cook, stirring constantly, 1 minute. Gradually whisk in the milk.
5. Cook until thick and bubbling, whisking constantly, 2 to 3 minutes. Stir in the vegetables, cheese, and lemon juice.
6. Reduce heat and simmer until the cheese melts, about 2 minutes.
7. Place the rice on a large platter.
8. Top with
9. chicken.
10. Spoon the sauce over the chicken.

skinless, balsamic vinegar, thyme, olive oil, flour, oregano, milk, frozen broccoli, feta cheese, lemon juice, hot cooked orzo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129941 (may not work)