Post by Peacefire on Aug 15, 2003 12:46:14 GMT -5
Chicken with Feta Sauce
4 4 ounce skinless boneless chicken breast
2 tablesthingys balsamic vinegar
1/2 teasthingy ground thyme
2 teasthingys olive oil
1 T Plus 1/2 Tsp. all-purpose flour
1/2 teasthingy oregano
1 cup fat-free milk
1 cup frozen broccoli, carrots, & cauliflower medley -- thawed
1/3 cup feta cheese
1 teasthingy fresh lemon juice
2 cups hot cooked rice
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.
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. Sthingy the sauce over the chicken.
NOTES : 7 WW points per serving.
4 4 ounce skinless boneless chicken breast
2 tablesthingys balsamic vinegar
1/2 teasthingy ground thyme
2 teasthingys olive oil
1 T Plus 1/2 Tsp. all-purpose flour
1/2 teasthingy oregano
1 cup fat-free milk
1 cup frozen broccoli, carrots, & cauliflower medley -- thawed
1/3 cup feta cheese
1 teasthingy fresh lemon juice
2 cups hot cooked rice
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.
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. Sthingy the sauce over the chicken.
NOTES : 7 WW points per serving.