Chicken Marengo Recipe
Ingredients
| Flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Tarragon | 1 Teaspoon | |
| Chicken | 3 Pound, cut up | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Canned tomatoes | 2 Cup (32 tbs) | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Mushrooms | 1⁄2 Pound, sliced | |
| Chopped parsley | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 739 Calories from Fat 459
% Daily Value*
Total Fat 51 g79%
Saturated Fat 15.9 g79.6%
Trans Fat 0 g
Cholesterol 190.2 mg63.4%
Sodium 858.9 mg35.8%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.4 g9.7%
Sugars 0.7 g
Protein 46 g92.4%
Vitamin A 26.4% Vitamin C 25.2%
Calcium 7.2% Iron 23.6%
*Based on a 2000 Calorie diet
Directions
Mix flour, salt, pepper, and tarragon, and dredge chicken with sea-soned flour.
Reserve remaining flour.
In skillet, heat oil and butter, and brown chicken.
Place chicken in large casserole.
Add reserved flour to the fat in skillet and, using a wire whisk, gradually stir in wine.
When sauce is thickened and smooth, pour over the chicken and add the tomatoes, garlic, and mushrooms.
Cover casserole and bake until chicken is tender, about 45 minutes.
When done, sprinkle with parsley.
Chef
