Thyme Chicken Marsala



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

inch thickness. Coat breasts lightly with four; shake off excess.

Set aside.



In a large skillet heat 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.



In same skillet heat remaining 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.



311 cal, 17 g total fat (3 g sat fat), 59 mg chol., 350 mg sodium, 10

g carbo, 2 g fiber and 23 g protein. 119% vit A, 81% vit C, 3%

calcium and 11% iron