lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, July 5, 2010

Chicken Marengo

I first saw this recipe on $10 Dinners with Melissa d'Arabian.  I had it bookmarked for awhile and when  yellow bell peppers went on sale for a buck at Kroger, I knew it was a sign.  I made a couple changes to her original recipe to better suit what I had on hand, I swapped red wine for white and chicken broth for beef.  The dish was very flavorful and came together very easily.  It reminded me a bit of my mom's spaghetti sauce, mainly because she includes green bell peppers in her homemade sauce.  This will go into regular rotation at our house.  It makes a ton, I served it with a 12 ounce package of angel hair pasta.
Chicken Marengo
serves 4 to 6

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
½ medium sweet onion, sliced
½ pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
3 tablespoons tomato paste
½ cup red wine
1 cup chicken broth
1 (14-ounce) can chopped tomatoes
½ tablespoon butter

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately over pasta.
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