4-Step Chicken Marengo
Ready in just 4 simple steps, this Chicken Marengo with sautéed vegetables is melt-in-your-mouth delicious.
Ingredients
Method
- Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.
- In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste.
- Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes.
- Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
Rate this recipe
Overall Rating:
4.80
(20)
