Chicken Marengo

Lauren Conforti


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


☆☆☆☆☆ 0 votes

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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


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

Printable Recipe Card

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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