Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.
Thyme Chicken Marsala
Prepares: 4 servings
- Preparation time: 35 minutes
- Cooking time: 25 minutes
- 4 chicken breasts, skinned
- 2 tbsp flour
- 4 tbsp extra virgin olive oil
- 2 large carrots, cut into julienne strips
- 2 small red peppers, cut into julienne strips
- 4 garlic cloves, crushed
- salt and pepper
- 150ml (5 fl oz) dry Marsala wine (⅔ cup)
- 2 tbsp fresh thyme leaves
- To serve
- linguine (I can recommend the De Cecco brand)
- You will also need a large sauté pan.
- First put four plates in a warm oven.
- Now place a chicken breast between 2 pieces of cling film/plastic wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten. Repeat with the three remaining pieces of chicken.
- Spread the flour over a plate. Then coat each chicken breast in the flour, shaking off any excess and transfer to a clean plate. Set aside.
- Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.
- Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.
- Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.
- Depending on the size of your pan this may be needed to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, sauté for 4 minutes on each side, until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
- Reduce the heat under the pan to very low. Add the wine and thyme and scrape up any crusty bits from the bottom of the pan. Stir for 1 minute. You just want the wine to warm through but not evaporate.
- Pour the sauce over the chicken and vegetables and serve with linguine.
Updated: August 5, 2019