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4-Step Chicken Marengo

4.5(239)

by Melissa d'Arabian·published 2015-07-22

Main Dish

Servings

4 servings

Total time

—

Calories / serving

575 kcal

Ingredients (12)

serves

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)chicken
Kosher salt and freshly ground black peppersalt-and-pepper
1/2 cup all-purpose flourflour
3 tablespoons vegetable oilvegetable-oil
1 medium sweet onion, slicedonion
1/2 pound mushrooms, slicedmushroom
1 yellow bell pepper, seeded and juliennedbell-pepper
2 tablespoons tomato pastetomato-paste
1/2 cup white winewhite-wine
1/2 cup beef brothbeef-broth
One 14-ounce can chopped tomatoestomato
1/2 tablespoon butterbutter

Instructions (1 steps)

01Season 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.

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Not rich — missing servings, total time, or calories.