Servings: 4
Yield: 4 portions
Notes: Chicken Marengo created as a tribute to Napoleon's victory in that city, required lengthy simmering in its old-fashioned form. Now it cooks up in less than half an hour, and its fragrant lacing of garlic and thyme is guaranteed to whet the appetite. Slimmed down with skinless, boneless chicken breasts and heaps of mushroom slices, this is a '90s dish with old-fashioned appeal.
Cuisine: Latin
Categories: Main Dishes, Poultry, The Mushroom Council
1/3 cup olive oil
4 chicken breast halves (about 1 1/4-pounds), boneless, skinless
12 ounces fresh white mushrooms (about 5 cups), sliced
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. 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 thyme, salt and pepper. Add tomatoes with their juice and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.
Yield: 4 portions
Notes: Chicken Marengo created as a tribute to Napoleon's victory in that city, required lengthy simmering in its old-fashioned form. Now it cooks up in less than half an hour, and its fragrant lacing of garlic and thyme is guaranteed to whet the appetite. Slimmed down with skinless, boneless chicken breasts and heaps of mushroom slices, this is a '90s dish with old-fashioned appeal.
Cuisine: Latin
Categories: Main Dishes, Poultry, The Mushroom Council
1/3 cup olive oil
4 chicken breast halves (about 1 1/4-pounds), boneless, skinless
12 ounces fresh white mushrooms (about 5 cups), sliced
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. 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 thyme, salt and pepper. Add tomatoes with their juice and wine; bring to 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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