Instructions: Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove the plastic wrap. Coat breasts lightly with flour; shake off excess. Set aside.

In a large skillet heat 1 tablespoon of the oil. Add carrot strips; cook for 3 minutes. Add sweet pepper strips, garlic, salt, and pepper; cook and stir about 5 minutes or until crisp-tender. Arrange on 2 dinner plates; keep warm.

In the same skillet heat the remaining 1 tablespoon oil over medium heat; add chicken. Cook chicken for 2 to 3 minutes on each side or until no pink remains.

Place chicken atop vegetables.

Add marsala and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. Serve with linguine, if desired.

Servings: 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.