Thyme Chicken Marsala for Two

Ingredients

2 boneless skinless chicken breast halves (about 4 ounces each)
1 tablespoon white rice flour
1/8 teaspoon plus 1/4 teaspoon salt, divided (or to taste)
1/8 teaspoon plus 1/4 teaspoon pepper, divided (or to taste)
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 low sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

Instructions

Place chicken in a large resealable plastic bag; flatten to 1/4 inch thickness. Add the rice flour and 1/8 teaspoon each of salt and pepper. Shake to coat evenly. Set aside.

In a large skillet, saute the carrot and sweet pepper in 1 1/2 teaspoons oil for 3 minutes. Add the garlic and remaining salt and pepper; cook and stir until the vegetables are crisp-tender. Transfer to two serving plates and keep warm.

In the same skillet, heat remaining oil over medium heat. Cook chicken for 3 to 4 minutes on each side or until a meat thermometer reads 170 degrees. Place the cooked chicken over vegetables. Add the wine or broth and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with the chicken.

Serve this with a nice side salad and maybe some rice or gluten-free pasta.

*To simplify your preparation work, look in your grocers produce section for carrots that are already julienned. A good handful should be enough to use in this recipe.

*In all of my searching I could not find a for sure answer on if Marsala wine is gluten-free. Check your labels and make sure you are using a gluten-free wine or stock.

*Can be made rice-free if you use a light bean flour in place of the rice flour, or whatever flour you find works best to your tastes.