Thyme Chicken Marsala Recipe

5 1 2
Thyme Chicken Marsala Recipe
Thyme Chicken Marsala Recipe photo by Taste of Home
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Thyme Chicken Marsala Recipe

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5 1 2
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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
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 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 2-3 minutes on each side or until juices run clear; place over vegetables. Add wine or broth and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Pour over chicken. Yield: 2 servings.
Originally published as Thyme Chicken Marsala in Country Woman November/December 2006, p41

Nutritional Facts

1 each: 285 calories, 10g fat (2g saturated fat), 63mg cholesterol, 365mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. In the same skillet, heat remaining oil over medium heat. Cook chicken for 2-3 minutes on each side or until juices run clear; place over vegetables. Add wine or broth and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Pour over chicken. Yield: 2 servings.
Originally published as Thyme Chicken Marsala in Country Woman November/December 2006, p41

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MY REVIEW
SarahRomanski User ID: 7147879 222554
Reviewed Mar. 11, 2015

"This was very easy and quick to put on table on a weeknight! Kids ate it all!! I added more garlic and some butter when cooking chicken. But that's just me. It's a keeper!"

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