Thursday, May 27, 2010

Chicken Marengo

So, I watched the Food Network, and saw Melissa d'Arabian make this 4-Step Chicken Marengo dish. My 3 year old watched with me, and surprisingly, really wanted me to make it! She thought it looked "so good"! So that afternoon we went to the store, got the ingredients, and made it.

I have to say, I LOVED it! This dish is now on our list of dinners that we LOVE! It is so simple and quick to make, yet tasted GREAT. What did my 3 year old think? She LOVED it as well. She had multiple helpings, and even wanted the leftovers for lunch the next day.

Here's what you'll need:

3 large chicken cutlets, sliced into thin paillards
salt and freshly ground black pepper
1/2 C. flour
3 TBS. vegetable oil
1 medium sweet onion, sliced
1/2 lb. mushrooms, sliced

1 yellow bell pepper, seeded & julienned
2 TBS. tomato paste
1/2 C. white wine (I actually used 1/2 C. chicken broth)
1/2 C. beef broth
1 (14 oz) can chopped tomatoes
1/2 TBS. butter

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 (I used chicken broth) to deglaze the pan and let it reduce for 2-3 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.

On the show, this was served over rice, so that's how we ate it too. Enjoy!

Thanks Food Network! To see the recipe on the Food Network website, check out:

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