Chicken Marengo Recipe - by egourmetstore

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Chicken Marengo

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :495

Ingrediants

1/3 cup olive oil
4 chicken breast halves (about 1 1/4-pounds) -- boneless, skinless
12 ounces fresh white mushrooms (about 5 cups) -- sliced
2 cups frozen pearl onions -- thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme -- crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine

Preparation

In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes with their juice and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.