Print Options

Back to Thyme Chicken Marsala >

Include these items:

Taste of Home Logo

Thyme Chicken Marsala

 Thyme Chicken Marsala
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.
2 ServingsPrep/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 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 or until vegetables are tender. Add garlic and
  • remaining salt and pepper; cook 1 minute longer. 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 meat is no longer
  • pink; place over vegetables. Add wine and thyme to the pan; cook for
  • 1 minute, stirring to loosen browned bits. Serve with chicken.

2 of 2

Thyme Chicken Marsala (continued)

Directions (continued)

  • Yield: 2 servings.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.