 Chicken Marengo
Makes 4 servings
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Image © Mushroom Council
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Chicken Marengo
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Ingredients
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1/3
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cup olive oil
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4
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boneless skinless chicken breast halves (about 1-1/4 pounds)
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12
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ounces fresh, white mushrooms, sliced (about 5 cups)
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2
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cups frozen pearl onions, thawed
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1
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teaspoon minced garlic
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1/2
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teaspoon salt
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1/2
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teaspoon dried thyme, crushed
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1/4
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teaspoon ground black pepper
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1
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can (14 ounces) diced tomatoes, undrained
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1/2
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cup dry white wine
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Hot steamed rice (optional)
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In Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, about 3 minutes each side, turning once. 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 salt, thyme and pepper. Add tomatoes with 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 rice, if desired.
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© Mushroom Council
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Printed
from fbnr.com
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