Chicken Marengo

Lauren Conforti


I've adopted this recipe and changed it a little to make it our own.


☆☆☆☆☆ 0 votes

Stove Top


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1 1/2 lb
chicken pieces, or boneless chicken.
salt and pepper
flour for dredging
1/4 c
1/4 c
olive oil
3 clove
garlic, minced
2 Tbsp
1 can(s)
tomatoes, diced
1/2 c
dry white wine
6 oz
mushrooms, sliced and drained
1/2 c
black olives, sliced

How to Make Chicken Marengo


  • 1Slice chicken lengthwise to make thinner chicken pieces. Pound thinner if needed.
  • 2Sprinkle chicken pieces with salt and pepper and dredge in flour.
  • 3Heat butter and oil in large skillet.
  • 4Add chicken and brown on both sides over medium-high heat.
  • 5Remove from skillet and place pieces on paper towel lined dish to drain excess oil. Cover with foil to keep warm.
  • 6Add garlic to skillet and saute until soft.
  • 7Stir flour into pan drippings, add tomatoes and wine and stir briskly over medium-high heat until sauce bubbles and thickens.
  • 8Add mushrooms and black olives. Saute for 5 more mins.
  • 9Place chicken pieces in serving dish & pour sauce over top.

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About Chicken Marengo

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy

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