- 2
Ingredients
- 2 skinless, boneless chicken breast halves (about 4 oz each)
- 1 tbsp. all-purpose flour
- 2 tbsp. olive oil
- 1 medium carrot, sliced in julienne strips
- 1 small red or yellow sweet pepper, cut into julienned strips
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup dry marsala
- 1 tbsp. snipped fresh thyme or 1/4 tsp. dried thyme
- hot, cooked linguine
Preparation
Step 1
Rinse chicken, pat dry. Place each breast half, boned side up, between 2 pieces of clear 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 the plastic wrap. Coat breasts with flour, shake off excess. Set aside.
In a large skillet, heat 1 tbsp. of oil. Add carrots, cook for 3 minutes. Add pepper, garlic salt and pepper and cook for about 5 minutes or till crisp-tender. Place on platter. Keep warm.
In the same skillet, heat remaining oil over medium heat then add chicken. Cook chicken for 2-3 minutes on each side or till no pink remains. Place chicken atop vegetables.
Add marsala and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. Serve with linguine