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2
medium skinless, boneless chicken breast halves (about 8 ounces total)
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1
tablespoon all-purpose flour
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2
tablespoons olive oil
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1
medium carrot, cut into thin bite-size strips
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1
small red or yellow sweet pepper, cut into thin bite-size strips
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2
cloves garlic, minced
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1/4
teaspoon salt
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1/4
teaspoon black pepper
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1/3
cup dry Marsala
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1
tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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Hot cooked linguine (optional)
1. 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.
2. 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.
3. 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.
4. 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.
- Servings Per Recipe 2,
- Calories 311,
- Protein (gm) 23,
- Carbohydrate (gm) 10,
- Fat, total (gm) 17,
- Cholesterol (mg) 59,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 1226,
- Vitamin C (mg) 48,
- Sodium (mg) 350,
- Iron (DV %) 2,
- Vegetables () 2,
- Very Lean Meat () 3,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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I originally cut this recipe from your mag. more then 10 years ago and have had it many times since. It's wonderful. My guests rave about it.
3/14/2010 02:22:00 PM Report Abuse