Chicken Marengo
Source of Recipe
San Angelo Times
Recipe Introduction
"Chicken Marengo," created as a tribute to Napoleon's victory in that
city, required lengthy simmering in its old-fashioned form. Now it
cooks up in less than half an hour and its fragrant lacing of garlic
and thyme is guaranteed to whet the appetite. Slimmed down with
skinless, boneless chicken breasts and heaps of mushroom slices, this
is an updated dish with old-fashioned appeal.
List of Ingredients
Chicken Marengo
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 11/4 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14-ounce) can diced tomatoes (undrained)
1/2 cup dry white wine
Recipe
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook
until brown on both sides, turning once, about 3 minutes for each
side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook
and stir until mushrooms are golden, about 10 minutes. Return chicken
to skillet. Stir in thyme, salt and pepper. Add tomatoes with their
juice and wine; bring to a boil. Reduce heat to medium low; cover and
simmer until chicken is tender, about 10 minutes, stirring
occasionally. Serve over steamed white rice, if desired. Yields 4
portions.
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