Chicken Marengo

Lauren Conforti


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

☆☆☆☆☆ 0 votes
Stove Top


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


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.

About this Recipe

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