Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
a. In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
b. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
c. Add the onion, green bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
d. Add the white wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.
e. Add the diced tomatoes, thyme, basil, oregano, and red pepper flakes to the skillet and stir to combine.
f. Return the chicken to the skillet and add the chicken broth. Bring the mixture to a simmer and cook until the chicken is cooked through and the sauce has thickened, about 15 minutes.
g. Stir in the chopped parsley and serve.
Preparation time is 15 minutes, and cooking time is 30 minutes.
5. Temperature: Cook the chicken over medium-high heat, and simmer the sauce over medium heat.
Serving size: This recipe serves 4 people.
Nutritional information: Each serving contains approximately 300 calories, 28 grams of protein, 10 grams of fat, and 20 grams of carbohydrates.
Substitutions for ingredients: You can use bone-in chicken breasts or chicken thighs instead of boneless chicken breasts. You can also use canned crushed tomatoes instead of diced tomatoes.
Variations: You can add sliced mushrooms to the skillet with the onion and bell pepper. You can also add a splash of heavy cream to the sauce for a creamier texture.
Tips and tricks: Make sure to shake off any excess flour from the chicken before cooking it to prevent the flour from burning in the skillet. You can also use a meat thermometer to ensure that the chicken is cooked through.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the chicken marengo in a skillet over medium heat until heated through.
Presentation ideas: Serve the chicken marengo over a bed of rice or pasta. You can also garnish it with additional chopped parsley.
Garnishes: Chopped parsley is a great garnish for this dish.
Pairings: This dish pairs well with a side salad and a crusty baguette.
Suggested side dishes: Rice, pasta, or roasted vegetables are great side dishes for this recipe.
Troubleshooting advice: If the sauce is too thin, you can simmer it for a few more minutes to thicken it up. If the chicken is not cooked through, you can continue cooking it until it reaches an internal temperature of 165°F.
Food safety advice: Make sure to cook the chicken to an internal temperature of 165°F to ensure that 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.
Flavor profiles: This dish has a savory and slightly tangy flavor from the tomatoes and white wine, with a hint of spice from the red pepper flakes.
Serving suggestions: Serve this dish with a glass of white wine for a complete meal.
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Region: French