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.
If you enjoy this recipe, you may want to try chicken with wine and tomatoes.
- 1 1/2 pounds boneless chicken breasts (sliced)
- 1/3 cup all-purpose flour
- 1/4 cup extra-virgin olive oil, divided
- 1 large onion (sliced)
- Optional: 1/2 sweet bell pepper (sliced)
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 cloves garlic (pressed)
- 1/2 cup dry white wine or dry sherry
- 1 cup chicken stock, preferably no sodium or low sodium
- 1 can (14 1/2 ounces) diced tomatoes
- Juice of 1/2 lemon
- 2 tablespoons tomato paste
- 3 sprigs parsley
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Garnish: 2 tablespoons fresh minced parsley
- Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
- In a large skillet or saute pan over medium heat, saute the onions and sliced bell pepper (if using) in 1 to 2 tablespoons of the olive oil until translucent. Remove to a plate.
- 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 saute, turning frequently, until browned. Remove the chicken to a plate and set aside.
- Add the butter to the pan and heat over medium-low heat. Add the mushrooms and saute until tender and lightly browned, about 3 to 4 minutes. Add the garlic and continue cooking for 1 minute longer.
- Pour the wine into the pan and cook until almost evaporated. Add the chicken stock, tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
- 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. Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
- Remove the bay leaf and parsley sprigs from the sauce. Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice.
|Nutritional Guidelines (per serving)|