Thyme Chicken Marsala

• 2 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon plus 1/4 teaspoon salt, divided
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1 medium carrot, julienned
• 1 small sweet yellow or red pepper, julienned
• 3 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 1/3 cup Marsala wine or reduced-sodium chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1. Place chicken in a large resealable plastic bag; flatten to 1/4-in. thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to coat. Set aside.
2. In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons oil for 3 minutes or until vegetables are tender. Add garlic and remaining salt and pepper; cook 1 minute longer. Transfer to two serving plates; keep warm.
3. In the same skillet, heat remaining oil over medium heat. Cook chicken for 3-4 minutes on each side or until meat is no longer pink; place over vegetables. Add wine and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with chicken.

chicken, flour, salt, pepper, carrot, sweet yellow, olive oil, garlic, marsala wine, thyme

Taken from www.tasteofhome.com/recipes/thyme-chicken-marsala/ (may not work)