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)
- a large sauté pan
- Warm four plates in the oven.
- Place each chicken breast between 2 pieces of cling film/wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten.
- Spread the flour onto a plate. Then coat each chicken breast in the flour, shaking off any excess, and transferring 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.
- Add the red pepper, garlic, and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm, while cooking the chicken.
- You are now ready to cook the chicken. Depending on the size of your pan this may need 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, cook for 4 minutes each side until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.
- Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but don’t let it evaporate.
- Pour the sauce over the chicken and vegetables. Serve with linguine.
Updated: September 3, 2017