Chicken with Oregano and Feta Sauce

4 boneless, skinless chicken breasts
1/2 tsp ground thyme
2 Tbsp VE Balsamic Vinegar
2 tsp olive oil
2 Tbsp flour
1 cup skim milk
1 cup broccoli
1 1/2 oz. Feta Cheese, crumbled
1 tsp lemon juice
2 cup cooked rice

1. Sprinkle chicken with vinegar and thyme.
2. Over medium-high heat oil in frying pan. Add chicken. Cook 4-5 minutes, until no longer pink. Remove chicken from pan and set aside.
3. Whisk flour into milk and add to frying pan. Stir while cooking until thick and bubbly, about 2-3 minutes. Stir in broccoli, cheese and lemon juice; reduce heat to low. Simmer until cheese has melted.
4. Serve chicken over cooked rice. Spoon sauce over top.