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<blockquote data-quote="moreluck" data-source="post: 722367" data-attributes="member: 1246">4-Step Chicken Marengo&nbsp;Recipe courtesy Melissa d&#039;ArabianIngredients&nbsp;3 large chicken cutlets, sliced into thin paillards (Piece of chicken pounded flat) (slice while partially frozen) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1 medium sweet onion, sliced 1/2 pound mushrooms, sliced 1 yellow bell pepper, seeded and julienned 2 tablespoons tomato paste 1/2 cup white wine 1/2 cup beef broth1 (14-ounce) can chopped tomatoes1/2 tablespoon butter&nbsp;Directions&nbsp;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/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.</blockquote>

[QUOTE="moreluck, post: 722367, member: 1246"] [B]4-Step Chicken Marengo[/B] Recipe courtesy Melissa d'Arabian [B]Ingredients[/B] 3 large chicken cutlets, sliced into thin paillards (Piece of chicken pounded flat) (slice while partially frozen) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1 medium sweet onion, sliced 1/2 pound mushrooms, sliced 1 yellow bell pepper, seeded and julienned 2 tablespoons tomato paste 1/2 cup white wine 1/2 cup beef broth 1 (14-ounce) can chopped tomatoes 1/2 tablespoon butter [B]Directions[/B] 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/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. [/QUOTE]

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