4 step chicken marengo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons vegetable oil 1 medium sweet onion, sliced 1/2 pound mushrooms, sliced 1 yellow bell pepper, seeded and julienned 2 tablespoons tomato paste 1/2 cup white wine 1/2 cup beef broth 1 (14-ounce) can chopped tomatoes 1/2 tablespoon move over butter
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. 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. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user YAYAPLUS3.
Number of Servings: 4
Recipe submitted by SparkPeople user YAYAPLUS3.
Nutritional Info Amount Per Serving
- Calories: 228.3
- Total Fat: 9.2 g
- Cholesterol: 49.3 mg
- Sodium: 285.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.2 g
- Protein: 22.6 g
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