Chicken Marengo

By caligma

Serve with Lemon-Pepper Polenta

Ingredients

• 1/4 cup all purpose flour
• 1 tsp each kosher salt, black pepper, and red pepper flakes
• 1 lb boneless, skinless chicken breast halves, cut into 2 inch chunks
• 3 oz. prosciutto, diced
• 1/4 cup olive oil
• 2 cups sliced onion
• 1 tbsp. dried thyme
• 1 Tbsp minced garlic
• 1/2 cup dry white wine
• 1 can diced tomatoes, in juice (14.5 oz.)
• 1 cup low sodium chicken broth
• 1/2 cup pitted and chopped kalamata olives
• 1 Tbsp fresh lemon juice
• lemon zest
• chopped fresh parsley.

Details

Servings 5
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

COMBINE: flour, salt, black pepper, and red pepper flakes in a paper bag.

Add chicken and toss to coat with flour mixture; set aside.

SAUTE': Prosciutto in oil in a large saute pan over medium high heat until crisp, 3 to 4 minutes. Remove prosciutto to a paper towel lined plate; set aside.

COOK: chicken pieces in sane saute pan over medium high heat until browned on both sides, 2 minutes per side. Remove chicken to a separate dish.

SAUTE: onion in same saute pan over medium high h eat until softened, about 5 minutes. Add garlic and thyme; cook 1 minute.

DEGLAZE: pan with wine, scraping up bits on bottom of pan, and reduce until evaporated.

ADD: Tomatoes, broth and olives; bring to a boil. Reduce heat to a simmer. Return chicken with residual juices and prosciutto to the pan; simmer to thicken stew,5 minutes. Stir in lemon juice.

SERVE: stew with Lemon pepper Polenta. Garnish each serving with lemon zest and parsley.