Chicken Marengo with Mushrooms
Servings
4 Servings
Ingredients
- 2 tsp Olive oil
- 4 each boneless skinless chicken breast halves (8 ounces each)
- 12 oz about 5 cups fresh white button mushrooms, sliced
- 2 cups frozen pearl onions thawed
- 1 tsp minced garlic
- 1 tsp dried thyme crushed
- 1 tsp ground black pepper
- 1 can 14 ounces unsalted diced tomatoes (undrained)
- 2 tsp dry white wine
Instructions
Preparation
- 1 In a Dutch oven or skillet, heat oil over high heat until hot.2 Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side.3 Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.4 Return chicken to skillet. Stir in thyme and pepper.5 Add tomatoes with juice from can; bring to a boil.6 Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.7 Serve over steamed rice, if desired.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com