CHICKEN MARENGO

This recipe is so unlike my other recipes. It wasn’t quick or easy, but the end result was well worth the time it took sautéing everything. The breaded chicken in the wine sauce was just heavenly. The aroma of the sautéing vegetables with the wine had my mouth watering. I could hardly wait for dinner. So I settled for a glass a wine instead. I don’t think I would change a thing on this recipe. It was that good. I served it over some angel hair pasta with some crusty French bread. Story has it that Napoleon was served this dish after he won the Battle of Marengo in the early 1800’s. It soon became one of his favorite dinners and he wouldn’t allow his chefs to change anything either. So when you have some time and want to create a truly wonderful tasting dinner give this recipe a try. I'm sure you won't be disappointed.

 

INGREDIENTS:

1 ½ lbs. of boneless, skinless chicken breasts or tenders
Salt and pepper to taste
¼ cup of flour
2 tbs. of butter
2 tbs. of olive oil
1 small onion chopped
1 tsp. of minced garlic
1 cup of white wine
1 14 ½ oz. diced tomatoes
1 cup of chicken broth
1 tsp. of thyme
12 oz. of chopped mushrooms
1 tbs. of basil

DIRECTIONS:

Mix together the salt, pepper, and flour in a small bowl and dredge the chicken. Saute’ the chicken in the olive oil and butter until brown. Spray the crock pot with PAM and place the chicken in the bottom. Then sauté the onion, garlic, and mushrooms. Add the rest of the ingredients and stir. Pour over the chicken. Cover and cook on low for 6-8 hours or high for 4-6 hours. Serve over rice or noodles.