CHICKEN WITH ORANGE AND FETA

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
1 pound boneless chicken breasts, pounded to 1/4 inch
1 tablespoon olive oil
2 medium oranges, cut into 1-inch pieces
1 teaspoon orange zest
1 tablespoon plus 1 teaspoon white wine vinegar
1/2 cup orange juice
1/2 cup crumbled feta

Combine the flour, salt, pepper and thyme on a plate. Dredge the chicken thoroughly in the mixture, shaking off any excess.

Heat the oil in a large, nonstick skillet over medium high. Add the chicken and cook (without moving it) 3 to 4 minutes on each side, or until lightly browned and at an internal temperature of 160 degrees F. Remove from the skillet.

Add the orange pieces and zest, vinegar and orange juice and cook 1 minute, or until slightly reduced and thickened. If desired, return the chicken breasts to the skillet and allow the chicken to heat through on both sides for a total of 1 to 2 minutes.

Transfer chicken to plates, sprinkle with the feta and spoon the sauce over the top.

Makes 4 servings
Source: Marge Perry - Newsday, January 10, 2007