Maggie Monday: Chicken Marengo

Maggie indicates an issue below that I often have. Sometimes you can’t really tell if a dish looks great or not. Often I find if all the ingredients are of similar colors, the pictures really don’t do the dish justice. Here’s Maggie with more…

This is a Melissa d’Arabian recipe from the Food Network. The prep work was a little tedious, but not bad. I bought sliced mushrooms, so only had to do the onions and peppers. I also used chicken tenders rather than slicing raw chicken cutlets into paillards. These worked just fine!

This had a nice, subtle pleasant flavor. My husband wanted potatoes with this, but I think it would be best served with rice or pasta. I’d probably add a little garlic and crushed red pepper.

This was a hit with the family. Tasty, mild and something a little different. I am still deciding if I think it looks pretty or sorta gross. Hmmmm.

Chicken Marengo

What you need:
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
1 (14-ounce) can chopped tomatoes
1/2 tablespoon butter

What you do:
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/wine to deglaze the pan and let it reduce for 2 or 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.