Sautéed chicken breast halves in a tasty Italian mushroom, wine and brandied tomato sauce.

Chicken Marengo

1/4 cup all-purpose flour plus 1 tablespoon - divided use

1 teaspoon salt

1/2 teaspoon ground black pepper

8 boneless, skinless chicken breast halves

1/4 cup extra virgin olive oil

1 medium white onion, chopped fine
1 small clove garlic, chopped
1 cup sliced mushrooms
2 teaspoons minced parsley
1 (16-ounce) can tomatoes
1 cup dry white wine

1 tablespoon brandy
1 tablespoon tomato paste

1. Mix together 1/4 cup of the flour, salt and pepper and dust lightly over chicken.
2. In large frypan, place oil. Add chicken and sauté about 6 minutes or until brown on all sides. Remove chicken from frypan and keep warm.
3. To frypan, add onions, garlic, mushrooms and parsley; sauté until onions are opaque, about 5 minutes. Add tomatoes, wine, brandy, tomato paste and remaining 1 tablespoon flour. Stir and simmer on low heat about 15 minutes.
4. Return chicken to pan, cover and cook until fork can be inserted in chicken with ease, about 30 minutes

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.