Thyme Chicken Marsala
| 2 Boneless Chicken Breast | 2 Tbl Olive Oil |
| 1 Red Or Yellow Pepper, Strips | 1/4 Tsp Salt |
| 1/3 Cup Dry Marsala (Cooking Sherry) | 1 Tbl All Purpose Flour |
| 1 Med Carrot Julienne Strips | 2 Clove Garlic, Minced |
| 1/4 Tsp Pepper | 1 Tbl Fresh Thyme (Or Dry), Snipped |
Rinse chicken pat dry. Place each breast half, boned side up between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet to a thickness of 1/4 inch. Remove the plastic wrap. Coat breast lightly with flour, shake off excess. Set aside. In a large skillet heat 1 tablespoon of the oil. Add carrot strips, cook for 3 minutes. Add pepper strips, garlic, salt and pepper. Cook and stir about 5 minutes or until crisp and tender, arrange on dinner plates and keep warm. In the same skillet heat the remaining 1 tablespoon of oil over medium heat, add chicken. Cook chicken for two to three minutes on each side or till no pink remains. Place chicken atop the vegetables. Add sherry and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. If desired serve with linguine. Makes two servings.
