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.