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 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/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.
Originally Submitted
8/12/2010
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