Chicken with Marsala Sauce
Marsala, a fortified white wine imported from Sicily, adds a smoky flavor to this chicken and vegetable dinner.
Ingredients
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2 tablespoons all-purpose flour
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4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
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2 tablespoons olive oil
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2 medium carrots, cut into thin bite-size strips
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1 small yellow sweet pepper, cut into thin bite-size strips
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1 small red sweet pepper, cut into thin bite-size strips
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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3 cloves garlic, minced
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2/3 cup dry Marsala wine
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1/2 cup chicken broth
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2 teaspoons cornstarch
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1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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Fresh thyme sprigs (optional)
Directions
1.
Place flour in a shallow dish. Coat chicken breasts lightly with flour. Set chicken breasts aside.
2.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, salt, black pepper, and garlic. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; keep warm.
3.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chicken; cook for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once. Remove chicken from skillet; keep warm.
4.
In a small bowl, stir together Marsala, chicken broth, and cornstarch; add to skillet along with snipped or dried thyme. Cook and stir until thickened and bubbly, scraping up any browned bits from skillet. Cook and stir for 2 minutes more.
5.
To serve, divide vegetables among 4 serving bowls or dinner plates. Top with chicken. Pour Marsala mixture over chicken. If desired, garnish with thyme sprigs. Makes 4 servings.
Nutrition information
Calories 357, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 82 mg, Sodium 357 mg, Carbohydrate 12 g, Fiber 2 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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Chicken Scaloppine Marsala
This classic chicken recipe receives it's flavor boost from marsala, a sweet Italian wine. Complete the dinner by serving mashed Yukon gold potatoes.
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