Celebrate Your Small Achievements with Chicken Marengo at Home

Ingredients

• 650-700 gms Chicken Breastssliced boneless
• ⅓ cup all-purpose flour
• 3-4 tbsp olive oilextra-virgin
• 1 Large onionsliced
• ½ Bell Peppersliced
• 2 tbsp butter
• 1-2 cups mushroomssliced
• 2 garlic clovesminced
• ½ cup dry white wine
• 1 cup Chicken Stocklow-sodium
• 450 gms diced tomatoes
• ½ Lemon Juice
• 2 tbsp Tomato paste
• 3 sprigs parsley or coriander
• 1 bay leaf
• ½ tsp salt
• ¼ tsp Black pepper powder
• 2 tbsp minced fresh parsley or coriander

Let’s cook

1. Take the flour in a plate and place the chicken in it. Coat the chicken evenly. You can also add the flour and chicken in a bag and gently shake it until the chicken is coated.

2. In a large pan, heat about a couple of tablespoons of olive oil on medium flame and sauté the onions with bell peppers until translucent. Take it out on a plate and add another 2-3 tablespoons of olive oil in the same pan. Once the oil heats, add the flour-coated chicken and sauté on medium flame.

3. Flip the chicken frequently and cook until browned. Set aside and add butter to the pan. Let it heat on medium flame and then add mushrooms. Cook for about 3-4 minutes until lightly browned and tender. Add garlic and sauté for about a minute, then add the wine and continue cooking until it reduces or almost evaporates.

4. Now, add stock, tomatoes, lemon juice and tomato paste. Mix well and bring to a boil. Add cooked chicken and vegetables, parsley, bay leaf, salt and pepper. Reduce the flame, cover the pan and simmer for about 10 minutes until the chicken is cooked.

5. Remove the bay leaf and parsley sprigs and garnish the chicken with chopped parsley or coriander. Serve with pasta, rice or noodles.