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Thyme Chicken Marsala

MyCookbook Recipe Database
MyCookbook Member: loreann
Recipe Category: Appetizer
Recipe Preparation Level: easy
    Marsala, an Italian wine, traditionally flavors this classic dish, but sherry can be used.

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

    Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of clear 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 theplastic wrap. Coat breasts lightly with flour; shake off excess. Set aside.

    In a large skillet heat 1 tablespoon of the oil. Add carrot strips; cook for 3 minutes. Add sweet pepper strips, garlic, salt, and pepper; cook and stir about 5 minutes or until crisp-tender. Arrange on 2 dinner plates; keep warm.

    In the same skillet heat the remaining 1 tablespoon oil over medium heat; add chicken. Cook chicken for 2 to 3 minutes on each side or until no pink remains.

    Place chicken atop vegetables.

    Add marsala and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. Serve with linguine, if desired.

    Servings: 2

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