Razz

I love this! Taste great with any sort of pasta

2 medium skinless, boneless chicken breast halves (about 1/2 lb. total)
1 tablespoon olive oil
1 med carrot, cut into thin bite size strips
1 small red or yellow sweet pepper, cut into thin bite size strips
1 teaspoon bottled minced garlic or 2 cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry marsala
1 tablespoon snipped fresh thype or 1/4 teaspoon dried thyme, crushed


1. Rinse chicken; pat dry. Place each breast half, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, pound lighlty with the flat side of a meat mallet to 1/4" thickness. Remove plastic wrap. Coat breasts lightly with flour; shake off excess. Set aside.

2. In a large skillet, heat 1 tablespoon of oil. Add carrot strips and cook for 3 mins. Add the pepper strips, garlic, salt, and black pepper to skillet. Cook and stire about 5 mins. or until crisp-tender. Arrange on 2 dinner plates. Cover and keep warm.

3. In the same skillet heat the remaining oil over medium heat. Add the chicken and cook for 4 - 6 mins or until chicken is tender and no longer pink, turning once. Place chicken on top of beges.

4. Add marsala and thyme to skillet. Cook and stir for 1 min, scraping up any browned bits from skillet. Pour mixture over chicken.

FYI

311 calories
17 g. total fat
3 g saturated fat
59 mg cholesterol
350 mg sodium
10 g carbohydrate
2 g fiber
23 g protein