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Thyme Chicken Marsala
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 2 | boneless skinless chicken breast halves, (4 ounces each) |
| 1 tablespoon | all-purpose flour |
| 1/8 teaspoon plus 1/4 teaspoon | salt, divided |
| 1/8 teaspoon plus 1/4 teaspoon | pepper, divided |
| 1 medium | carrot, julienned |
| 1 small | sweet yellow or red pepper, julienned |
| 3 teaspoons | olive oil, divided |
| 2 | garlic cloves, minced |
| 1/3 cup | marsala wine or reduced-sodium chicken broth |
| 1 tablespoon | minced fresh thyme |
| 1 teaspoon | dried thyme, alternative |
Directions
Place chicken in a large resealable plastic bag; flatten to 1/4-in.
thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to
coat. Set aside.
In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons
oil for 3 minutes or until vegetables are tender. Add garlic and
remaining salt and pepper; cook 1 minute longer. Transfer to two
serving plates; keep warm.
In the same skillet, heat remaining oil over medium heat. Cook
chicken for 3-4 minutes on each side or until meat is no longer
pink; place over vegetables. Add wine and thyme to the pan; cook for
1 minute, stirring to loosen browned bits. Serve with chicken.
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