Print

Chicken Marengo Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

Chicken Marengo is a classic French dish featuring tender chicken breasts cooked in a flavorful sauce of tomatoes, mushrooms, sherry, and fresh herbs. This hearty, comforting meal is traditionally served over pasta, egg noodles, or rice, offering a delightful blend of savory and tangy flavors.

Ingredients

Scale

Chicken and Coating

  • 1½ lbs boneless, skinless chicken breasts, sliced
  • ⅓ cup all-purpose flour

Cooking Fats

  • ¼ cup extra-virgin olive oil, divided
  • 2 tbsp unsalted butter

Vegetables and Aromatics

  • 1 large onion, sliced
  • ½ bell pepper, sliced (optional)
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, pressed

Liquids and Sauces

  • ½ cup dry sherry
  • 1 cup chicken stock (preferably low sodium)
  • 1 (14.5 oz) can diced tomatoes
  • ½ medium lemon, juiced
  • 2 tbsp tomato paste

Herbs and Seasonings

  • 3 sprigs fresh parsley
  • 1 bay leaf
  • ½ tsp salt (or to taste)
  • Freshly ground black pepper (to taste)
  • 2 tbsp minced fresh parsley (for garnish)

Serving Suggestion

  • Pasta, egg noodles, or rice (for serving)

Instructions

  1. Coat the Chicken: Place the sliced chicken breasts and all-purpose flour in a resealable bag and shake well to coat all pieces evenly. Set aside.
  2. Sauté Onions and Bell Pepper: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and bell pepper if using, cooking until they become translucent. Remove the vegetables from the pan and set aside on a plate.
  3. Brown the Chicken: Add the remaining olive oil to the skillet. Place the coated chicken pieces into the pan and brown them on all sides. Once browned, remove the chicken and set aside.
  4. Sauté Mushrooms and Garlic: Melt the unsalted butter in the same pan. Add the sliced mushrooms and sauté for 3 to 4 minutes until they are nicely browned. Add the pressed garlic and cook for an additional minute, stirring frequently to release its aroma.
  5. Add Sherry: Pour in the dry sherry and let it simmer until it is mostly evaporated, concentrating the flavors in the pan.
  6. Combine Liquids and Tomatoes: Stir in the chicken stock, canned diced tomatoes, lemon juice, and tomato paste. Bring the mixture to a boil, allowing the ingredients to meld together.
  7. Return Chicken and Vegetables: Place the browned chicken back into the pan along with the sautéed onions and bell pepper. Add the fresh parsley sprigs and bay leaf. Season the mixture with salt and freshly ground black pepper to taste.
  8. Simmer: Lower the heat to a gentle simmer, cover the pan, and cook for about 10 minutes or until the chicken is fully cooked through and tender.
  9. Finish and Serve: Remove and discard the bay leaf and parsley sprigs. Garnish the dish with minced fresh parsley and serve hot over cooked pasta, egg noodles, or rice.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • The bell pepper is optional but adds a nice sweetness and color to the dish.
  • Dry sherry can be replaced with dry white wine if unavailable.
  • Adjust salt and pepper according to your taste, especially if using salted chicken stock.
  • Serve with a side of green vegetables or a simple salad for a complete meal.

Keywords: Chicken Marengo, French chicken recipe, chicken with mushrooms and tomatoes, classic French dish, stovetop chicken recipe

Find it online: https://miarosetti.com/chicken-marengo-recipe/