Ingredients:
4 4-ounce skinless, boneless Chicken breast
2 tablespoons balsamic Vinegar
1/2 teaspoons ground Thyme
2 teaspoons olive Oil
1 tablespoons + 1 1/2 teaspoons all purpose Flour
1/2 teaspoon ground Oregano
1 cup fat-free Milk
1 cup thawed frozen Broccoli, Carrot and Califlower medley
1/3 cup crumbled peppercorn flavored or plain Feta cheese
1 teaspoon fresh Lemon juice
2 cups hot cooked Orzo or white Rice
Preparation:
On a sheet of wax paper, sprinkle the chicken with vinegar and thyme. In a large non-stick skillet, heat the oil. Cook the chicken until browned and cooked through, 4-5 minutes on each side. Transfer to plate.
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 veggies, cheese and lemon juice. Reduce the heat and simmer until cheese melts, about 2 minutes. Place the rice on a large platter; top with chicken. Spoon the sauce over the chicken.