4-Step Chicken Marengo
This American main course delivers a classic Chicken Marengo in a streamlined format. Thin chicken paillards are browned and then simmered in a savoury sauce made with sautéed vegetables, white wine, beef broth, and tomatoes. The entire dish comes together in only 15 minutes, serving four people with a delicious and satisfying meal.
Ingredients
- 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
- Salt and freshly ground black pepper
- 70g plain flour
- 3 tbsps vegetable oil
- 1 medium sweet onion, sliced
- 250g mushrooms, sliced
- 1 yellow pepper, seeded and julienned
- 2 tbsps tomato paste
- 120ml white wine
- 120ml beef broth
- 1 (400g) tin chopped tomatoes
- 1/2 tbsp butter
Method
- Season the chicken with salt and pepper, then coat it lightly in the flour. Heat the vegetable oil in a large sauté pan and cook the chicken until golden brown on both sides, for about 3 minutes per side. Transfer the chicken to a plate and set it aside.
- In the same pan, add a little more oil if required, then cook the sliced onion, mushrooms, and yellow pepper until they have softened and become fragrant, which should take around 5 minutes. Season the vegetables with salt and pepper.
- Mix in the tomato paste and cook it for a few minutes. Increase the heat, pour in the white wine to deglaze the pan, and let it reduce for 2 or 3 minutes. Add the beef broth and the tin of chopped tomatoes.
- When the sauce mixture starts to bubble, return the browned chicken paillards and any collected juices to the pan. Reduce the heat to a simmer and cook until the chicken is heated through, for about 3 minutes. Turn off the heat, stir in the butter, then transfer everything to a serving platter.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineamerican
AuthorFood Network UK
