Chicken Marengo
Ingredients:
1 lb of chicken, cut into bite sized pieces
1/2 cup Flour
2 Onions, thinly sliced
1 lb mushrooms, sliced
2 Yellow or Orange Bell Peppers, julienned (or a bag of sweet mini peppers, sliced)
2 Tbsp Tomato Paste
1/2 cup White Wine
1/2 cup Beef Broth
1 can Diced Tomatoes
1/2 Tbsp Butter
Salt and pepper to taste
Extra Virgin Olive Oil
Instructions:
Pat chicken dry with paper towels.
Put flour on a plate and sprinkle with salt and pepper, then dredge chicken through to coat.
In a large pan, heat olive oil over medium-high until hot. Add the chicken and cook for 3 minutes per side until golden brown.
Remove chicken from pan and set aside on a plate.
In the same pan, add oil if it’s dry and add mushrooms, onions and peppers. Cook stirring occasionally for 5 minutes.
Season with salt and pepper to taste.
Stir in the tomato paste and cook, stirring continuously for 2 minutes until fully combined.
Turn up the heat and add the wine to deglaze the plan. Let wine reduce for 2-3 minutes.
Add the beef broth and the diced tomatoes and stir to combine.
Once the mixture begins to boil, add the chicken and reduce heat to a simmer, cook for 4-5 minutes until chicken is cooked through.
Turn off heat and stir in the butter.