Chicken With Feta Sauce

• 16 ounces boneless skinless chicken breasts, 4 ounce each
• 2 tablespoons balsamic vinegar
• 12 teaspoon ground thyme
• 2 teaspoons olive oil
• 1 tablespoon all-purpose flour
• 12 teaspoon all-purpose flour
• 12 teaspoon oregano
• 1 cup skim milk
• 1 cup frozen vegetables, brocoli, carrots, and cauliflower medley, thawed
• 13 cup feta cheese
• 1 teaspoon fresh lemon juice
• 2 cups cooked rice, hot

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

chicken breasts, balsamic vinegar, ground thyme, olive oil, flour, flour, oregano, milk, frozen vegetables, feta cheese, lemon juice, rice

Taken from www.food.com/recipe/chicken-with-feta-sauce-378623 (may not work)