Thyme Chicken Marsala
 
 
Prepares: 4 servings
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes
  • Ingredients
  • 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.
  1. Method
  2. First put four plates in a warm oven.
  3. 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.
  4. 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.
  5. Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.
  6. Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.
  7. Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.
  8. 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.
  9. 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.
  10. Pour the sauce over the chicken and vegetables and serve with linguine.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/dinners/thyme-chicken-marsala/