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Chicken Marengo


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  • 1/3 cup olive oil
  • 4 boneless skinless chicken breast halves - (abt 1 1/4 lbs)
  • 12 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 3 3/4 cups)
  • 2 cups frozen pearl onions thawed
  • 1 teaspoon finely-chopped garlic
  • 1 1/2 teaspoons fresh thyme leaves (or 1/2 tspn dried thyme, crushed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 can chopped tomatoes - (14 oz)
  • 1/2 cup dry white wine


Servings 4


Step 1

In large skillet, heat oil over high heat. Add chicken; cook until brown on both sides, about 6 minutes. Remove chicken from skillet.

Add mushrooms, onions and garlic; cook and stir until mushrooms are golden, about 6 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes with their juice and the wine; bring to a boil.

Reduce heat to medium-low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.

This recipe yields 4 servings.

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