RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2424
View Recipe |
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Recipe Name: |
4-Step Chicken Marengo |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-03-28
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.03
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 4 6-ozs chicken breast, boneless, skinless sliced into cutlets 1 to taste salt and pepper 1 Medium bell pepper, yellow seeded and juilienned
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Directions:
Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
In a large saute 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 saute 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 beef 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. |
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Nutrition per Serving: |
Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
Fiber: |
0.00 |
Sodium: |
0.00 |
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