Quick Dinner: Chicken Marengo with Vegetables
Votes: 5
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken Marengo is often prepared with seafood, but in this simple recipe, they're replaced with mushrooms. Fried chicken breast pieces are served in a rich ragout of mushrooms, tomatoes, and bell peppers. A great idea for a quick dinner after a day at work. The whole family will love it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large chicken fillets, thinly sliced (lightly freeze the fillets before slicing)
- 0.5 cups premium flour
- 3 tablespoons of vegetable oil
- 1 medium sweet onion, thinly sliced
- 220 g mushrooms, thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 2 tbsp tomato paste
- 0.5 cups white wine
- 0.5 cups beef broth
- 1 can (400 g) of canned chopped tomatoes
- 0.5 tbsp butter
We recommend
Recipes with similar ingredients: chicken breasts, mushrooms, sweet pepper, tomato paste
Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper and lightly dust with flour. Heat the vegetable oil in a large skillet over medium-high heat and add the chicken. Fry on both sides until golden brown, about 3 minutes per side.
- Remove from the pan to a plate. Add more oil to the same pan, if needed, along with the onion, mushrooms, and yellow pepper, and cook until the vegetables are softened and fragrant but not wilted, about 5 minutes. Season with salt and pepper to taste. Add the tomato paste and cook for a few minutes to remove the raw flavor.
- Increase the heat, add wine to deglaze the pan (scrape up any browned bits), and simmer for 2-3 minutes. Add the beef broth and tomatoes. Once the liquid begins to boil, add the browned chicken and any juices, and reduce the heat. Cook until the chicken is heated through, about 3 minutes.
- Turn off the heat and stir in the butter. Transfer to a serving platter and serve immediately.
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