Marsala, a fortified white wine imported from Sicily, adds a smoky flavor to this chicken and vegetable dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place flour in a shallow dish. Coat chicken breasts lightly with flour. Set chicken breasts aside.

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  • In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, salt, black pepper, and garlic. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; keep warm.

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  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chicken; cook for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once. Remove chicken from skillet; keep warm.

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  • In a small bowl, stir together Marsala, chicken broth, and cornstarch; add to skillet along with snipped or dried thyme. Cook and stir until thickened and bubbly, scraping up any browned bits from skillet. Cook and stir for 2 minutes more.

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  • To serve, divide vegetables among 4 serving bowls or dinner plates. Top with chicken. Pour Marsala mixture over chicken. If desired, garnish with thyme sprigs. Makes 4 servings.

Nutrition Facts

357 calories; 9 g total fat; 1 g saturated fat; 82 mg cholesterol; 357 mg sodium. 12 g carbohydrates; 2 g fiber; 35 g protein;

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