Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken breasts and cook until browned on both sides, about 5 minutes per side.
5. Remove chicken from skillet and set aside.
6. Add onion, garlic, and red bell pepper to the skillet and cook until softened, about 5 minutes.
7. Add white wine, chicken broth, diced tomatoes, tomato paste, and dried thyme to the skillet.
8. Stir to combine and bring to a simmer.
9. Return chicken to the skillet and spoon sauce over the chicken.
10. Cover skillet with lid and simmer for 20-25 minutes, or until chicken is cooked through.
11. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning chicken, then simmer on low heat.
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 3g
Cholesterol: 105mg
Sodium: 970mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Dry white wine can be substituted with chicken broth or apple juice.
- Red bell pepper can be substituted with yellow or orange bell pepper.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use diced canned tomatoes with green chilies for a spicier version.
- Add capers for a tangy flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before adding it to the skillet to prevent the flour from burning.
- If the sauce is too thin, remove the chicken from the skillet and simmer the sauce uncovered for a few minutes to thicken it.
- Serve with crusty bread to soak up the sauce.
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 on a bed of rice or with roasted potatoes.
Garnishes:
Sprinkle with additional chopped fresh parsley before serving.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the chicken is not cooked through after simmering for 20-25 minutes, continue to simmer until it reaches an internal temperature of 165°F.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
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 was said to have been created by Napoleon's chef, Dunand, using ingredients that were available after the battle.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side of rice or roasted potatoes.
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Region: French