Chicken Marsala With Thyme Recipes
CHICKEN MARSALA WITH THYME
Chicken Marsala with Thyme is an easy, healthy and savory dish that packed with flavor from the mushrooms, the Thyme, and the delightful Marsala wine sauce.
Provided by Pam
Categories Main Dish
Time 28m
Number Of Ingredients 12
Steps:
- Between two sheets of plastic wrap, gently pound chicken cutlets to 1/4" thick. Pat dry and add salt and pepper to each side. Dredge each cutlet with flour on both sides.
- Add olive oil and 1 Tbsp. of butter to frypan over medium high heat. Add floured cutlets to pan and saute 5 minutes until browned. Turn cutlets over and saute an additional 5 minutes and remove to a platter.
- Add remaining Tbsp. of butter to frypan over medium high heat. Then add mushrooms, shallots, garlic and thyme. Allow to cook 2-3 minutes. Add Marsala wine and chicken broth. Cook 2 more minutes. Then add chicken cutlets back into pan and spoon sauce over chicken. Continue cooking 2-3 minutes until sauce is slightly thickened.
Nutrition Facts : Calories 262 kcal, Carbohydrate 17 g, Protein 15 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 374 mg, Sugar 3 g, ServingSize 1 serving
THYME CHICKEN MARSALA
Here's a quick little recipe with restaurant presentation and flavor, perfect for impromptu entertaining. Dorothy Smith of El Dorado, Arkansas sautes flattened chicken breasts and serves them atop julienned carrots and peppers. The simple wine sauce goes together in minutes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- 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. , 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., 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.
Nutrition Facts : Calories 285 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN MARSALA WITH THYME AND DELICIOUSNESS
Make and share this Chicken Marsala with Thyme and Deliciousness recipe from Food.com.
Provided by Clifford Boren
Categories Chicken
Time 27m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pound the chicken breasts until they are about 1/4 inch thick.
- Coat breasts lightly in flour.
- In large skillet heat 1 tbs oil.
- Add carrot and cook about 2 or 3 minutes.
- Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes.
- Put on two plates and keep warm.
- In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists.
- Place chicken on top of veggies.
- Put Marsala and thyme into skillet.
- Heat for a minute, deglazing the pan.
- Pour over chicken and serve.
Nutrition Facts : Calories 455.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 68.4, Sodium 109.2, Carbohydrate 14.4, Fiber 1.8, Sugar 4.5, Protein 28.6
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THYME CHICKEN MARSALA | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (6)Calories 311 per servingTotal Time 30 mins
- Place each chicken piece, boned side up, between 2 pieces of 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 plastic wrap. Coat the chicken with flour, shaking off excess. Set aside.
- In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, garlic, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are crisp-tender. Divide the vegetable mixture between 2 dinner plates. Cover and keep warm.
- In the same skillet heat the remaining 1 tablespoon oil. Add chicken. Cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.
- Add Marsala and thyme to skillet. Cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet. Pour the Marsala mixture over chicken. If desired, serve with linguine.
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