FRENCH CHICKEN MARENGO
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Ingredients
1 1/2 pounds boneless, skinless chicken, sliced
1/3 cup all purpose flour
1 bell pepper, sliced, optional
1 large onion, sliced
quater cup extra virgin olive oil divided
2 tablespoons unsalted butter
8 ounces mushrooms, sliced
2 cloves garlic, pressed
half cup of dry white wine
1 cup chicken stock
1 (14 ounce) can diced tomatoes
1/2 medium lemon, juiced
2 tablespoons tomato paste
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons minced fresh parsley, for garnish
Pasta, egg noodles, or rice, for serving
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Method
Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
Heat a large skillet or saute pan over medium heat, saute the onions and sliced bell pepper in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.
Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and saute, turning frequently until browned. Remove the chicken to a plate and set aside.
Add the butter to the pan and heat over medium-low heat. Add the mushrooms and saute until tender and lightly browned about 3 to 4 minutes.
Add the garlic and continue cooking for 1 minute longer.
Pour the wine into the pan and cook until almost evaporated.
Add the chicken stock, tomatoes, lemon juice and tomato paste. Blend well and bring to a boil.
Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper as needed.
Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles or rice.
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