Thyme Chicken Marsala For 2 B-h-g

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 medium boneless skinless chicken breast halves (about 8 ounces total)
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 1 medium carrot, cut into thin bite-size strips
• 1 small sweet pepper, cut into thin bite-size strips (red or yellow)
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup dry marsala
• 1 tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• hot cooked linguine (optional)

Recipe

• 1 place each chicken piece, boned side up, between 2 pieces of plastic wrap.
• 2 working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. remove plastic wrap.
• 3 coat the chicken with flour, shaking off excess. set aside.
• 4 in a large skillet heat 1 tablespoon of the oil over medium heat.
• 5 add carrot strips; cook and stir for 3 minutes.
• 6 add sweet pepper strips, garlic, salt, and black pepper.
• 7 cook and stir about 5 minutes or until vegetables are crisp-tender.
• 8 divide the vegetable mixture between 2 dinner plates. cover and keep warm.
• 9 in the same skillet heat the remaining 1 tablespoon oil. add chicken.
• 10 cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once.
• 11 place the chicken on top of cooked vegetables.
• 12 add marsala and thyme to skillet.
• 13 cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet.
• 14 pour the marsala mixture over chicken.
• 15 if desired, serve with linguine.