February 24, 2012

.chicken marengo.

Tonight's dinner was inspired by a little dish posted on the Whole Foods website, here. I made their recipe a few months ago and the Man and I devoured it. It's savory, rich, hearty and delicious.

While trying to decide what to make with my thawed chicken breasts tonight I thought back to this meal. I made some adjustments based on what I had in the pantry and what came out of it was a healthy, filling, super tasty meal.

Sara's Chicken Marengo serves 6
1.5 pounds boneless, skinless chicken breast, cut into bite sized pieces
2 tablespoons extra virgin olive oil
1/2 cup flour
1 large onion, diced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans (I used low sodium)
1 cup chicken broth (again, I used low sodium)
1 package button mushrooms, thinly sliced
Salt, pepper, garlic salt and red pepper flakes to taste

Heat 1/4 of the oil in a large pot or saute pan over medium heat. Mix the flour and desired seasonings together. Dredge the chicken in the flour and add half of the chicken to the pan. You can do all of the chicken if you have a big enough pan, just use 1/2 of the oil. Stir occasionally until browned. Remove and place on a plate.

Add 1/4 of the oil to the pan. Saute the onion until softened. Add the tomatoes, black beans, chicken broth and browned chicken to the pan. Simmer, covered, for 45 minutes.

While this is simmering saute the mushrooms in a separate pan with the remaining 1/4 of the oil until they are golden brown. After the 45 minutes is up add the mushrooms to the other pan.

This dish is great served by itself but we put it over brown rice tonight (with a glass of red wine!) and it was so good.


1 comment:

  1. Oh my this looks amazing- A perfect comfort food! It's definitely going on next week's menu!