Poulet Marengo
"It's got a funny name, but it's really good. This chicken dish is coated in a seasoned flour mixture and sauteed for a crispy-coat. Then it's baked-off in a pan-sauce for a tender finish. French-inspired Poulet Marengo is classically delicious...."
INGREDIENTS
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1/2 cup all-purpose flour
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2 teaspoons salt
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1/2 teaspoon black pepper
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1 teaspoon dried basil
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6 boneless, skinless chicken breast halves
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1/4 cup vegetable oil
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1/4 cup butter
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1 cup dry white wine
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12 ounces mushrooms, sliced
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2 garlic cloves, chopped (or to taste)
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1/2 teaspoon sugar
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1 can (28 ounces) whole tomatoes, undrained and broken up
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1 tablespoon chopped fresh parsley
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