Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, combine the flour, salt, and black pepper.
2. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. Add the onion, green bell pepper, celery, and garlic to the skillet and cook until softened, about 5 minutes.
7. Add the mushrooms and cook for an additional 2 minutes.
8. Stir in the diced tomatoes, chicken broth, thyme, oregano, and red pepper flakes.
9. Return the chicken to the skillet and bring the mixture to a simmer.
10. Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and tender.
11. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking chicken
- Simmer for cooking chicken and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 16g
- Carbohydrates: 20g
- Protein: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks
- All-purpose flour can be substituted with gluten-free flour or cornstarch
- Green bell pepper can be substituted with red or yellow bell pepper
- Chicken broth can be substituted with vegetable broth or water
Variations:
- Add 1/2 cup of white wine to the sauce for extra flavor
- Add 1 cup of cooked rice or pasta to the skillet to make it a one-pot meal
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the flour from burning in the skillet
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F
- If the sauce is too thick, add more chicken broth or water to thin it out
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the chicken and sauce over a bed of rice or pasta
- Garnish with additional chopped parsley or grated Parmesan cheese
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal
- Pair with a glass of red wine, such as Pinot Noir or Merlot
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it up
- If the chicken is not browning evenly, adjust the heat as needed or flip the chicken more frequently
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Chicken Marengo is a French dish that was named after the Battle of Marengo, which was fought by Napoleon Bonaparte in 1800. The dish is traditionally made with chicken, tomatoes, mushrooms, and white wine.
Flavor profiles:
- Savory
- Tangy
- Herbaceous
Serving suggestions:
- Serve hot as a main dish for dinner or lunch
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Region: French