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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1 tablespoon flour |
1/2 teaspoon dried thyme |
1/4 teaspoon ground pepper |
1/8 teaspoon salt |
2 boneless skinless chicken breasts |
1 teaspoon olive oil |
2/3 cup red bell peppers or 2/3 cup green bell pepper, sliced into strips (or both) |
1/2 cup red onion, vertically sliced |
1/3 cup chicken broth |
1 teaspoon white wine vinegar |
1/4 ounce feta cheese, crumbled |
Directions:
1. Combine 1st four ingredients in shallow dish.
2. Dredge chicken in flour mixture.
3. Heat oil in nonstick skillet over med-hi heat.
4. Add chicken, brown; cook until no longer pink.
5. Remove chicken from pan, keep warm.
6. Add bell pepper,,onion, and vinegar to pan; cook 5 minutes until veggies are soft.
7. Remove from pan, place in bowl stir in 2-3 TBLS feta cheese.
8. Return chicken to pan.
9. Sprinkle with remaining cheese.
10. Cover; Cook over low heat 2 minutes or until cheese melts.
11. Divide the veggies evenly beteween 2 plates and top each serving with chicken.
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