Chicken Marengo

Adapted very slightly from Food Network/Melissa D'Arabian

One day, while perusing the weekly meal plans posted on a message board I frequent, I came across this recipe for Chicken Marengo.  I'd never heard of such a recipe, but figured since I like all of the ingredients in it, I should give it a try.

When I went to Food Network's website to look at the reviews- there was some debate in the comments as to the authenticity of this particular recipe and the credibility of Melissa D'Arabian. Yes, she is not a trained chef. Neither am I. Nor do I pretend to be. This is her version of Chicken Marengo, so, yes, it is different than the "classic" version.

Oh well- I don't care.  It's tasty and healthy, and that's all that really matters to me!  So unless you are a food snob like some of the reviewers on Food Network's site, you should give this recipe a try- but I highly doubt you are a food snob, or you probably wouldn't be reading this blog in the first place!  Did that come off as snotty?  It wasn't meant to.  Just give this a try!

Ingredients

2-3 large chicken cutlets, sliced into thin paillards

        (slice while partially frozen)

Salt and pepper (I used seasoned salt)

½ cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

½ pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

½ cup white wine

½ cup beef broth

1 (14-ounce) can chopped tomatoes, partially drained

½ tablespoon butter

Hot cooked rice, noodles, or pasta

Directions

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 golden brown, about 3 minutes per side. Remove from the pan and set aside.

In the same pan, add more oil (if needed) along with the onion, mushrooms and peppers; saute until softened (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 to deglaze the pan; let it reduce for 2-3 minutes. Add the beef broth and tomatoes.

Once the mixture begins to bubble, add the chicken (and any juices from the chicken) and reduce the heat to low, bringing the mixture to a simmer. Cook until the chicken is warmed through, about 3 minutes. Remove from the heat and stir in the butter. 

Serve immediately, over the rice, noodles, or pasta.

Yields: 2-4 servings

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