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Feature Recipe

Chicken with Feta Sauce
Makes:  Makes 4 servings
Four 4-ounce skinless boneless chicken breasts
2 tablespoons balsamic vinegar
1/2 teaspoon ground thyme
2 teaspoon olive oil
1 tablespoon + 1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground oregano
1 cup fat-free milk
1 cup thawed frozen broccoli, carrot and cauliflower medley
1/3 cup crumbled peppercorn-flavored or plain feta cheese
1 teaspoon fresh lemon juice
2 cups hot cooked orzo or white rice

1. On a sheet of wax paper. sprinkle the chicken with the vinegar and thyme.  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.

2. 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.