Chicken Marengo With Mushrooms, Garlic, and Tomatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/13/21
Chicken marengo

 The Spruce
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
452 Calories
10g Fat
42g Carbs
44g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 452
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 108mg 36%
Sodium 405mg 18%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Total Sugars 6g
Protein 44g
Vitamin C 24mg 119%
Calcium 69mg 5%
Iron 4mg 23%
Potassium 787mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken Marengo is a French dish named after the battle of Marengo, a victory for Napoleon. Traditionally, the dish is served with a garnish of fried eggs and shrimp or crawfish; however, more recipes today, such as this one, usually omit these ingredients. This Chicken Marengo recipe is easy and tasty—it's a flavorful combination of boneless chicken breasts, tomatoes, mushrooms, and some wine. The chicken is simmered to perfection with the vegetables and sauce, and the dish takes no more than one hour to prepare and cook.

Serve this tasty chicken and tomato dish with hot cooked pasta or noodles and a salad for a fabulous meal.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, sliced

  • 1/3 cup all-purpose flour

  • 1/4 cup extra-virgin olive oil divided

  • 1 large onion, sliced

  • 1/2 bell pepper, sliced, optional

  • 2 tablespoons unsalted butter

  • 8 ounces mushrooms, sliced

  • 2 cloves garlic, pressed

  • 1/2 cup dry white wine, or dry sherry

  • 1 cup chicken stock, preferably sodium free or low sodium

  • 1 (14 1/2-ounce) can diced tomatoes

  • 1/2 medium lemon, juiced

  • 2 tablespoons tomato paste

  • 3 sprigs fresh parsley

  • 1 bay leaf

  • 1/2 teaspoon salt, or to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons minced fresh parsley, for garnish

  • Pasta, egg noodles, or rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken marengo
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  2. Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.

    Put chicken and flour in bag
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  3. In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.

    Large peppers and onions sauteed in pan
    The Spruce 

  4. Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.

    Add chicken into pan for cooking
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  5. Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned—about 3 to 4 minutes.

    Add mushrooms to pan for sauteeing
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  6. Add the garlic and continue cooking for 1 minute longer.

    Add garlic to mushrooms sauteeing in pan
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  7. Pour the wine into the pan and cook until almost evaporated.

    Pour the wine into pan with sauteed mushrooms
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  8. Add the chicken stock, tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.

    chicken stock, tomatoes, lemon juice, and tomato paste added to pan
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  9. Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed. 

    chicken and vegetables added to pan
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  10. Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.

    All ingredients for Chicken Marengo simmering in pan
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  11. Remove the bay leaf and parsley sprigs from the sauce.

    Bay leaf and parsley sprigs removed from pan
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  12. Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice. 

    Chicken marengo in serving dish
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