Chicken Marengo

Chicken Marengo

Chicken Marengo

Prep and Cook Time 30 minutes


Makes 4 (1-cup) servings


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


  1. 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.
  2. 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

Calories 417
Calories from Fat 19 %
Total Fat 9 g
Cholesterol 113 mg
Carbohydrate 43 g
Fiber 4 g
Protein 34 g
Sodium 451 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 3

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