Thyme Chicken Marsala Recipe

2 skinless, boneless chicken breast halves

1 tbs. flour

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. pepper

1 tbs. olive oil

1 medium carrot, julienne strips

1 small red or yellow pepper, julienne strips

2/3 cup dry Marsala

2 tbs. fresh or 1/2 tsp. dried thyme

Cooked Linguine or Angel Hair Pasta

(Start boiling pasta)

Rinse chicken; pat dry. Lightly pound each chicken breast half to 1/4" thickness. Coat breasts lightly with four; shake off excess. Set aside.

1 tbs. oil. Add carrot strips; cook for 3 minutes. Add pepper strips, garlic, salt and pepper; cook and stir about 5 minutes or till crisp-tender. Arrange on

2 dinner plates; keep warm.

1 tbs. oil over medium heat; add chicken. Cook chicken

2 to 3 minutes each side or till no pink remains. Place chicken atop vegetables.

Add Marsala and thyme to skillet. Heat for 1 minutes, scraping up browned bits from skillet. Pour over chicken. Serve with hot linguine or angel hair pasta.