Thursday, July 7, 2011

Thyme Chicken Marsala

Still on the health kick here, folks. Yes, so disappointing. But when I get started making bad food, it's really really bad. I can go through entire POUNDS of butter. I mean, my mashed potatoes have cream cheese, butter and half-and-half in them! That's why I don't make mashed potatoes that often.

There is a minimal amount of pan drippings after you add the marsala wine, so you may want to add a bit more. The alcohol burns off, right? Ha.

Thyme Chicken Marsala
Serves 2

2 medium skinless, boneless chicken breast halves (1 lb)
1 Tbps flour
2 Tbps olive oil
1 medium carrot, cut into thin bite-size strips
1 small red sweet pepper, cut into thin bite-size strips
1 small yellow sweet pepper, cut into thin bite-size strips
1/2 small onion, sliced thinly
2 cloves garlic, minced
1/3 cup dry or sweet Marsala wine
1 Tbps fresh thyme or 1/4 tsp dried thyme, crushed

Place each chicken breast, boned side up, between 2 pieces of 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 plastic wrap. Sprinkle a thin layer of salt and pepper over the pieces. Coat the chicken with flour, shaking off excess.

In a large skillet, heat 1 Tbsp oil over medium heat. Add onions; cook and stir for 2 minutes. Add carrot strips; cook for another 3 minutes. Add sweet pepper strips, garlic, 1/4 tsp salt, and 1/2 tsp pepper. Cook and stir until vegetables are crisp-tender. Divide the vegetable mixture between plates; cover and keep warm.

In the same skillet, heat the remaining 1 Tbsp oil. Add chicken. Cook for 4-5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.

Add Marsala wine and thyme to skillet. Cook and stir for about 30 seconds, scraping up any crusty browned bits from the bottom of the skillet. Pour the Marsala mixture over chicken.

Boyfriend ate his over linguine; no carbs for me.

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