09-16-2007, 06:42 PM
| #1 (permalink) |
| Productive GCB Member   Join Date: Dec 2004 Age: 29
Posts: 1,115
Rep Power: 44  | Thyme Chicken Marsala 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 |
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