| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 650-700 gms Chicken Breasts sliced boneless
- ⅓ cup all-purpose flour
- 3-4 tbsp olive oil extra-virgin
- 1 Large onion sliced
- ½ Bell Pepper sliced
- 2 tbsp butter
- 1-2 cups mushrooms sliced
- 2 garlic cloves minced
- ½ cup dry white wine
- 1 cup Chicken Stock low-sodium
- 450 gms diced tomatoes
- ½ Lemon Juice
- 2 tbsp Tomato paste
- 3 sprigs parsley or coriander
- 1 bay leaf
- ½ tsp salt
- ¼ tsp Black pepper powder
- 2 tbsp minced fresh parsley or coriander
Ingredients
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- Take the flour in a plate and place the chicken in it. Coat the chicken evenly. You can also add the flour and chicken in a bag and gently shake it until the chicken is coated.
- In a large pan, heat about a couple of tablespoons of olive oil on medium flame and sauté the onions with bell peppers until translucent. Take it out on a plate and add another 2-3 tablespoons of olive oil in the same pan. Once the oil heats, add the flour-coated chicken and sauté on medium flame.
- Flip the chicken frequently and cook until browned. Set aside and add butter to the pan. Let it heat on medium flame and then add mushrooms. Cook for about 3-4 minutes until lightly browned and tender. Add garlic and sauté for about a minute, then add the wine and continue cooking until it reduces or almost evaporates.
- Now, add stock, tomatoes, lemon juice and tomato paste. Mix well and bring to a boil. Add cooked chicken and vegetables, parsley, bay leaf, salt and pepper. Reduce the flame, cover the pan and simmer for about 10 minutes until the chicken is cooked.
- Remove the bay leaf and parsley sprigs and garnish the chicken with chopped parsley or coriander. Serve with pasta, rice or noodles.
Recipe Tip
To make a gluten-free version of this recipe, replace the flour with cornstarch or any gluten-free crushed cereal. Or, you can simply season the chicken with salt and pepper and sauté it without the flour coating.
Share your version of this recipe
Some enjoy Chicken Marengo with minimal veggies while some jazz it up with zucchinis, corn cobs and more. How do you make Chicken Marengo at home? Don’t forget to share your version of the recipe with us!
Frequently Asked Questions
For how long can I store this dish?
You can store the cooked Chicken Marengo in an air-tight container and refrigerate for a couple of days.
What is the ratio of chicken stock if I use chicken broth cubes?
For 1 cup of chicken broth, dissolve 1 cube in 1 cup of boiling water.