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.