June 14, 1800 was a significant day in French history: at the Battle of Marengo - in Northern Italy - the Napoleon-led French forces drove back the Austrians. This day sealed the fate of Napoleon's successful Italian campaign and a chicken dish was created in honor of the battle. The creation, Chicken Marengo, grew to be one of Napoleon's favorite post war meals, as well as one known around the globe. The dish is just as delicious now, with the chicken smothered in a mushroom and tomato sauce, as it was then. Flavored with fresh herbs, red pepper flakes, and crushed garlic, this is a fragrant must make chicken recipe. Experience a part of history, get the recipe now, just read more
2 tablespoons vegetable oil
1 large onion, finely chopped
3–4 garlic cloves, crushed
11/2 lb boneless chicken breast, cut into bite-size pieces
1 cup flour
1 tsp sea salt
1/2 tsp red pepper flakes
1 can (15 oz) crushed tomatoes, drained
1 cup chicken stock
2 tablespoons butter
1/2 lb portobello mushrooms, diced
juice of 1 lemon
extra-virgin olive oil
1/4 cup basil, torn
3 tablespoons Italian parsley, chopped
- Sauté the onions and garlic in vegetable oil until translucent.
- Coat the chicken with flour, salt and red pepper flakes. Add the pieces of chicken to the pan with the oil and sauté until browned on all sides. Add the tomatoes and chicken stock. Simmer, covered, for 45 minutes.
- Meanwhile, melt butter in a saucepan and sauté the mushrooms until tender. Sprinkle the mushrooms with lemon juice.
- Remove the chicken pieces from pot, drizzle with olive oil and place them in a serving dish. Keep warm. Add the mushrooms, basil and chopped parsley to the tomato sauce, pour over the chicken, and toss well.
Nutrition Info: Per Serving (10 oz-wt.): 340 calories (110 from fat), 12g total fat, 4g saturated fat, 35g protein, 23g total carbohydrate (3g dietary fiber, 2g sugar), 95mg cholesterol, 580mg sodium