Thyme Chicken Marsala
What You Need
2 boneless skinless chicken breast halves
1 tablespoon all purpose flour
2 tablespoons olive oil
1 medium carrot, cut into julienne strips
1 small red or yellow sweet pepper, cut into julienne strips
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup marsala
1 tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Hot cooked linguine (optional)
Rinse chicken and pat dry. Pound chicken to 1/4 inch thickness. Coat lightly with flour; shake off excess. Set aside.
In a large skillet, heat 1 tablespoon of the olive oil. Add carrot strips and cook for 3 minutes. Add pepper strips, garlic, salt, and pepper. Cook and stir about 5 minutes until crisp tender. Arrange on 2 dinner plates. Keep warm.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chicken and cook for 2 to 3 minutes on each side or until no pink remains. Place chicken on top of vegetables.
Add marsala and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. If desired, serve with linguine. Makes 2 servings.