Ingredients:
2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 medium carrots, cut into matchsticks
1 small red bell peppers, cut into thin slices
2 cloves garlic, smashed
1/3 cup marsala
1/2 teaspoon thyme
Directions:
Pound the chicken breasts until they are about 1/4 inch thick.
Coat breasts lightly in flour.
In large skillet heat 1 tbs oil.
Add carrot and cook about 2 or 3 minutes.
Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes.
Put on two plates and keep warm.
In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists.
Place chicken on top of veggies.
Put Marsala and thyme into skillet.
Heat for a minute, deglazing the pan.
Pour over chicken and serve.
Servings: 2
Time preparation: 15 min.
Time total: 27 min.