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August 12, 2011
Chicken Marengo
Poultry Classics
Prep time:
10 minutescooking time:
18 minutes“Grandma's version of this classic dish was easy enough for weeknights and elegant enough for company.”
Ingredients
Serves 4
- 1 pound boneless, skinless chicken breasts
- 3 small onions
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 3/4 cups chicken broth
- 1/4 cup tomato paste
- 4 ounces small mushrooms
- 2 orange zest strips
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 3 cups hot cooked noodles
Directions
1
Cut chicken breasts into 1-inch pieces. Cut each onion into 6 wedges. Heat olive oil in a large saucepan over medium-high heat until hot.
2
Add chicken, onion wedges and minced garlic; cook until chicken is browned, about 5 minutes. Stir in flour; cook, stirring constantly, over medium heat for 1 minute.
3
Stir chicken broth and tomato paste into saucepan; stir until well blended.
4
Add mushrooms, orange zest strips, thyme and tarragon to saucepan; bring to a boil. Reduce heat to low; simmer, covered, until chicken is tender, about 10 minutes. Serve chicken over hot cooked noodles.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Cutting raw boneless chicken breasts into pieces was a slippery task, even for Grandma's trained kitchen hands. To make the task quicker and easier, Grandma cut the chicken while it was partially frozen. She either thawed frozen chicken just until she could cut it or popped fresh chicken breasts into the freezer to firm up for about 20 minutes.
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