HealthNotes

Chicken Marengo

• From: Eclectic Recipes

Ingredients

• 2 boneless, skinless chicken breasts (or bone-in chicken breasts)

• 1 pinch kosher salt, or to taste

• 1 pinch pepper, or to taste

• 2 Tbs olive oil

• 1/2 med onion, sliced thinly

• 2 Tbs butter

• 2 Tbs flour

• 1 cup white wine (Pinot grigio works well)

• 1 cup chicken stock

• 1 tsp parsley

• 1 Tbs dried thyme

• 1 2.25 oz can sliced black olives

• 1 cup cherry tomatoes

A rustic French dish—chicken stewed in a cream sauce and topped with tomatoes and black olives.

Directions

• Salt and pepper chicken. Preheat skillet and drizzle with olive oil. Brown chicken on medium heat. Remove chicken.
• Add onions to skillet and sauté until soft. Turn heat to low.
• Add butter and melt. Whisk in flour and cook for 2 to 3 minutes. Whisk in wine and chicken stock. Add parsley and thyme.
• Turn heat to high and bring to a boil. Sauce will thicken.
• Then turn heat to a simmer and add olives and chicken. Simmer for 10 to 20 minutes. Add tomatoes and cook until they just start to wrinkle. Serve over rice, if desired.