Healthy Gourmet's Chicken Marengo
Source of Recipe
From member gremi.
With only a minute tweak, this recipe comes to us from Susan’s Healthy Gourmet. Though I think this dish might benefit from a sprinkle of basil on the chicken and a bit of chopped garlic sautéed along with the mushrooms, I’ve written it up more or less as it was published, for the benefit of those of you who really aren’t crazy about garlic.
List of Ingredients
* 4 skinless, boneless chicken breasts, about 6 ounces each
* 2 tablespoons dry sherry
* 1 ½ cups nsa chicken broth
* 1 ½ cups fresh mushrooms, sliced
* 1 tablespoon arrowroot
* 1 tablespoon nsa tomato paste
* 1 bay leaf
* 2 tablespoons chives, chopped
* 1/8 teaspoon pepper, freshly ground
* 3 Roma tomatoes, chopped in large chunks
* 2 cups cooked brown rice
Sear chicken breasts in preheated skillet (preferably not non-stick). Remove from heat and place in shallow baking dish. Pour sherry over chicken and cover with aluminum foil. Bake until tender, 20 to 30 minutes, or until internal temperature is 165º.
Add ¼ cup chicken broth to skillet and sauté mushrooms until tender. Remove and save. In a small bowl, combine arrowroot with 1 tablespoon water, stirring until smooth to make a slurry. Set aside. Add remaining chicken broth to skillet along with tomato paste, bay leaf, chives and pepper. Simmer 15 minutes. Remove bay leaf. Add mushrooms and chopped tomatoes and simmer another 5 minutes. Stir in arrowroot slurry.
Pour mixture over chicken breasts and brown rice.
Compatible with Body Type:
Morning Snack C-E
Afternoon Snack B-C-D
This Recipe Contains: Protein B, Carb B, Free Veggies