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servings:2
cook time:30min
Ingredients
2 medium skinless, boneless 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 red or yellow sweet pepper, cut into thin bite-size strips
2 cloves garlic, 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)
cook time:30min
Ingredients
2 medium skinless, boneless 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 red or yellow sweet pepper, cut into thin bite-size strips
2 cloves garlic, 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)
Directions
Place each chicken piece, boned side up, between 2 pieces of plastic wrap. 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. Coat the chicken with flour, shaking off excess. Set aside.
In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, garlic, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are crisp-tender. Divide the vegetable mixture between 2 dinner plates. Cover and keep warm.
In the same skillet heat the remaining 1 tablespoon oil. Add chicken. Cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.
Add Marsala and thyme to skillet. Cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet. Pour the Marsala mixture over chicken. If desired, serve with linguine.
Place each chicken piece, boned side up, between 2 pieces of plastic wrap. 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. Coat the chicken with flour, shaking off excess. Set aside.
In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, garlic, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are crisp-tender. Divide the vegetable mixture between 2 dinner plates. Cover and keep warm.
In the same skillet heat the remaining 1 tablespoon oil. Add chicken. Cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.
Add Marsala and thyme to skillet. Cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet. Pour the Marsala mixture over chicken. If desired, serve with linguine.
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