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 peppers, sliced into strips ( or both)
1/2 cup red onions, vertically sliced
1/3 cup chicken broth
1 teaspoon white wine vinegar
1/4 ounce feta cheese, crumbled
Directions:
Combine 1st four ingredients in shallow dish.
Dredge chicken in flour mixture.
Heat oil in nonstick skillet over med-hi heat.
Add chicken, brown; cook until no longer pink.
Remove chicken from pan, keep warm.
Add bell pepper,,onion, and vinegar to pan; cook 5 minutes until veggies are soft.
Remove from pan, place in bowl stir in 2-3 TBLS feta cheese.
Return chicken to pan.
Sprinkle with remaining cheese.
Cover; Cook over low heat 2 minutes or until cheese melts.
Divide the veggies evenly beteween 2 plates and top each serving with chicken.
Servings: 2
Time preparation: 10 min.
Time total: 35 min.