Tuesday, January 26, 2010

Chicken Marengo

The restaurant I worked at while in college, Michael's Grill, used to have this dish on their menu. Then I was watching Food Network on Saturday and their new host Melissa d'Arabian made her version on Ten Dollar Dinners. So I figured I would finally try this dish that supposedly was first made for Napoleon Bonaparte after the Battle of Marengo. (A little history lesson for you along with a recipe.) Here is my version.

3 Chicken Breasts, sliced in half to make into cutlets
salt and pepper
All-Purpose Flour
Olive Oil
1 small sweet onion, thinly sliced
1 yellow pepper, seeded and thinly sliced
1 (12-ounce) package of sliced button mushrooms
1/2 cup dry white wine, like Pinot Grigio
1/2 cup chicken broth
1 (15-ounce) can diced tomatoes
1/4 to 1/2 cup black olives, sliced (optional)
handful of flat-leaf parsley, chopped

Season the chicken with salt and pepper and lighly dust in the flour. Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and brown on both sides, about 3 minutes per side. Remove to a plate.

Return the skillet to the heat. Add a little more oil if needed, throw in the onion, yellow pepper, and mushrooms, season with salt and pepper and cook for about 5 minutes. You want the vegetables to still have a little firmness. Add the wine and let cook for a couple of minutes. Once the wine cooks out, add the chicken broth and tomatoes to the pan. Return the chicken to the skillet along with any juices and simmer in the sauce for 5 to 10 mintues. Once the chicken is cooked through, finish with olives and parsley.

Serve over cous cous or rice.

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