🇫🇷 Chicken Marengo | Food 123 of 1000

Coat chicken breasts in a mixture of flour, salt, and pepper.

Heat 1/4 cup of extra virgin olive oil in a pan.

Sauté the chicken breasts for about 2 minutes on each side until browned.

Slice portobello mushrooms thinly.

Continue to sauté the chicken for an additional 3 minutes until cooked through, adjusting time as necessary for larger breasts.

Remove the chicken from the pan once cooked.

Add shallots and garlic to the same pan and sauté.

Pour in red wine and reduce by half, scraping up any bits stuck to the pan.

Add chopped peeled tomatoes, demi-glaze, and water to the pan and bring to a simmer for about 4 minutes.

Return the chicken to the pan and simmer for an additional minute with the sauce.

Equipment Needed

Spice Level: