I have been trying to come up with more tasty ways to prepare chicken that are quick and easy. This one pan dish is based on a dish names for a village in northwest Italy and is usually prepared with veal, but chicken is as good if not better in this case...Enjoy!
CHICKEN MARENGO
Total Time: 35 min (Prep: 20 min Cook: 15 min) Yield: 4 servings
INGREDIENTS
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)Seasoning: Lawry’s Season Salt, Garlic Powder, Mrs. Dash to taste
½ cup all-purpose flour
3 Tbsp. vegetable oil
1 medium sweet onion, sliced
2 cloves garlic, diced
2 tsp. flat leaf parsley, chopped fresh
1 tsp. fresh thyme, or 1/2 tsp. dried thyme
½ lb. mushrooms, quartered
1 yellow bell pepper, seeded and julienned
2 Tbsp. tomato paste
1 Tbsp. soy sauce
½ cup white wine
½ cup chicken broth
1 (14-ounce) can chopped tomatoes
2 Tbsp. butter
DIRECTIONS
-Season the chicken with seasoning, to taste, and lightly dredge in flour. -In a large sauté 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, garlic, mushrooms and peppers and sauté 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 chicken broth, soy sauce 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 over rice or pasta.
Note: You can definitely use boneless, skinless thighs as well. I would pound them to about 1/2" and follow directions above.
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