Chicken Marengo
the Editors of Publications International, Ltd.

Chicken Marengo
Prep and Cook Time 30 minutes
Yield
Makes 4 (1-cup) servings
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.
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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