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Thyme Chicken Marsala Recipe

Photo by: Taste of Home

Here's a quick little recipe with restaurant presentation and flavor, perfect for impromptu entertaining. Dorothy Smith of El Dorado, Arkansas sautes flattened chicken breasts and serves them atop julienned carrots and peppers. The simple wine sauce goes together in minutes.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 30 min.

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium carrot, julienned
1 small sweet yellow or red pepper, julienned
3 teaspoons Crisco® Pure Olive Oil, divided
2 garlic cloves, minced
1/3 cup marsala wine or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

Directions

Place chicken in a large resealable plastic bag; flatten to 1/4-in. thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to coat. Set aside.
In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons oil for 3 minutes. Add garlic and remaining salt and pepper; cook and stir until vegetables are crisp-tender. Transfer to two serving plates; keep warm.
In the same skillet, heat remaining oil over medium heat. Cook chicken for 3-4 minutes on each side or until a meat thermometer reads 170°; place over vegetables. Add wine or broth and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with chicken. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half equals 285 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 365 mg sodium, 15 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Thyme Chicken Marsala published in Country Woman November/December 2006, p41