Chicken Marengo

By Addie

“Grandma's version of this classic dish was easy enough for weeknights and elegant enough for company.”

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 small onions
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 3/4 cups chicken broth
• 1/4 cup tomato paste
• 4 ounces small mushrooms
• 2 orange zest strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 3 cups hot cooked noodles

Preparation

Step 1

Cut chicken breasts into 1-inch pieces. Cut each onion into 6 wedges. Heat olive oil in a large saucepan over medium-high heat until hot.


Add chicken, onion wedges and minced garlic; cook until chicken is browned, about 5 minutes. Stir in flour; cook, stirring constantly, over medium heat for 1 minute.


Stir chicken broth and tomato paste into saucepan; stir until well blended.


Add mushrooms, orange zest strips, thyme and tarragon to saucepan; bring to a boil. Reduce heat to low; simmer, covered, until chicken is tender, about 10 minutes. Serve chicken over hot cooked noodles.