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Chicken Marengo
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Chicken Marengo
Prep and Cook Time: 30 minutes
Yield: Makes 4 (1-cup) servings
Ingredients:
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
Preparation:
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:
| Serving Size: | |
| Fiber | 4 g |
| Carbohydrate | 43 g |
| Cholesterol | 113 mg |
| Total Fat | 9 g |
| Calories from Fat | 19 % |
| Calories | 417 |
| Protein | 34 g |
| Sodium | 451 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 2 |
| Meat | 3 |
This recipe appears in: French
