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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
16 ounces boneless skinless chicken breasts, 4 ounce each |
2 tablespoons balsamic vinegar |
1/2 teaspoon ground thyme |
2 teaspoons olive oil |
1 tablespoon all-purpose flour |
1/2 teaspoon all-purpose flour |
1/2 teaspoon oregano |
1 cup skim milk |
1 cup frozen vegetables, brocoli, carrots, and cauliflower medley, thawed |
1/3 cup feta cheese |
1 teaspoon fresh lemon juice |
2 cups cooked rice, hot |
Directions:
1. On a sheet of wax paper, sprinkle the chicken with the vinegar and thyme.
2. In a large nonstick skillet, heat the oil. Cook the chicken until browned and cooked through, 4-5 minutes on each side. Transfer to a plate.
3. Sprinkle the flour and oregano over the pan juices; cook, stirring constantly, 1 minute. Gradually whisk in the milk; cook, whisking constantly, until thick and bubbling, 2-3 minutes. Stir in the vegetables, cheese and lemon juice. Reduce the heat and simmer until the cheese melts, about 2 minutes. Place the rice on a large platter; top with the chicken. Spoon the sauce over the chicken.
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