Quantcast

4-step chicken Marengo

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Salt and freshly ground black pepper
70g plain flour
3 tbsps vegetable oil
1 medium sweet onion, sliced
250g mushrooms, sliced
1 yellow pepper, seeded and julienned
2 tbsps tomato paste
120ml white wine
120ml beef broth
1 (400g) tin chopped tomatoes
1) Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute 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.

2) In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute 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.

3) 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.

Other recipes with tomato

Other recipes with mushroom

Shows on Dplay

Stream on Dplay