Chef Chris Manning prepares Chicken Marengo. The Marengo sauce, he said, is versatile and can be used with pork and shrimp, as well as chicken.
It can be served over pasta or rice.
Click on the picture to see how he puts it together.
Check out the recipe below.
- 4 6-ounce skinless, boneless chicken breasts pounded a half inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon each salt and pepper
- 1/4 cup olive oil
- 1/4 cup diced onion
- 1/4 cup diced mushrooms
- 2 Roma tomatoes, diced finely
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup tomato juice
Mix the flour, salt and pepper together. Dredge the chicken in the flour mixture. Put the oil in a 14-inch saute pan on medium-high heat. Saute the chicken on both sides until browned and cooked through. Remove the chicken to a serving platter.
Add the onion, mushrooms and garlic to the pan and cook until the onion becomes transparent. Add the tomatoes, broth and tomato juice. Simmer until sauce begins to thicken, about 5 or 6 minutes.
Serve sauce over chicken and garnish with grated Parmesan cheese.
Wednesday, March 12, 2014, Watertown, NY