4-Step Chicken Marengo

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Rated 5 stars out of 5
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  • Read 191 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 medium sweet onion, sliced
  • 1/2 pound mushrooms, sliced
  • 1 yellow bell pepper, seeded and julienned
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1/2 cup beef broth
  • 1 (14-ounce) can chopped tomatoes
  • 1/2 tablespoon butter

Directions

Season 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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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 191 reviews

  • on April 29, 2013

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    Has become a family fav.

    people found this review Helpful.
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  • on April 24, 2013

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    I love this recipe but the way I did it was simpler yet. I put stewed tomatoes in pan on stove and saute the chicken w/bone, added mushrooms, basil, wine, tom. paste and let it simmer and by time it was cooked it smelled so good that it hardly had a chance to get off stove, oh I took out the basil leaf before eating it. and lots of wine the chicken was so tender it came right off bone, I also took off skin before cooking. but ill try other versions as a comparison. my recipe I found ages ago when very young and more enthusiastic about cooking with wine and long before food network came to be.

    people found this review Helpful.
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  • on March 26, 2013

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    This recipe is very basic and delicious, not a lot of fuss, perfect for a week night!

    people found this review Helpful.
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