Chicken Marengo
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Chicken Marengo
Prep and Cook Time 30 minutes
YIELD Makes 4 (1-cup) servings
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INGREDIENTS
| 1 | tablespoon olive oil or vegetable oil |
| 1 | pound boneless skinless chicken breasts, cut into 1-inch pieces |
| 3 | small onions, each cut into 6 wedges |
| 2 | cloves garlic, minced |
| 1 | tablespoon all-purpose flour |
| 1 | cup chicken broth |
| 3/4 | cup dry white wine |
| 1/4 | cup tomato paste |
| 4 | ounces small mushrooms |
| 2 | (3X1-inch) strips orange peel |
| 1/2 | teaspoon dried thyme leaves |
| 1/2 | teaspoon dried tarragon leaves |
| 3 | cups cooked noodles or rice |
PREPARATION:
- Heat oil in large saucepan over medium-high heat until hot. Add chicken, onions and garlic; cook 5 minutes or until chicken is browned. Stir in flour; cook over medium heat 1 minute, stirring constantly.
- Stir in chicken broth, wine, tomato paste, whole mushrooms, orange peel, thyme and tarragon; bring to a boil. Reduce heat to low; simmer, covered, 10 minutes or until chicken is tender. Season to taste with salt and pepper. Serve over noodles.
Kitchen How-To
To remove 3X1-inch strips of orange peel, use a vegetable peeler. Be careful to remove the colored portion of the skin only; the white pith has a bitter taste.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
| Fiber | 4 g |
| Carbohydrate | 43 g |
| Cholesterol | 113 mg |
| Total Fat | 9 g |
| Calories from Fat | 19 % |
| Calories | 417 |
| Protein | 34 g |
| Sodium | 451 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 2 |
| Meat | 3 |
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