EASY CHICKEN MARENGO
This is one that I make on weeknights when I'm pressed for time. If you want, you can saute some fresh mushrooms in garlic and olive oil to add to the finished dish. This also works well with thick pork chops.
Provided by PSU Lioness
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix tomato soup and golden cream of mushroom soup in a medium bowl. Stir in onions and garlic. Set aside.
- Heat olive oil in a large pan over Medium/High heat.
- Add chicken and cook until slightly browned. About 4 minutes. Flip and brown the other side.
- Pour soup mixture over chicken.
- Cover and cook over Medium/Low heat for 40 minutes, stirring and spooning mixture over chicken occasionally.
- After 40 minutes, uncover and continue to cook until desired consistency.
- Serve over noodles or rice.
Nutrition Facts : Calories 253.1, Fat 10.3, SaturatedFat 1.7, Cholesterol 75.5, Sodium 432.9, Carbohydrate 13.3, Fiber 1.4, Sugar 7.3, Protein 26.7
CHICKEN MARENGO WITH MUSHROOMS, GARLIC, AND TOMATOES
Steps:
- Gather the ingredients.
- Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside.
- In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of olive oil until translucent. Remove to a plate.
- Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
- Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned-about 3 to 4 minutes.
- Add the garlic and continue cooking for 1 minute longer.
- Pour the wine into the pan and cook until almost evaporated.
- Add the chicken stock , tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
- Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
- Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
- Remove the bay leaf and parsley sprigs from the sauce.
- Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. Serve with hot cooked pasta, egg noodles, or rice.
Nutrition Facts : Calories 452 kcal, Carbohydrate 42 g, Cholesterol 108 mg, Fiber 5 g, Protein 44 g, SaturatedFat 4 g, Sodium 405 mg, Sugar 6 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHICKEN MARENGO WITH MUSHROOMS
Make and share this Chicken Marengo With Mushrooms recipe from Food.com.
Provided by wicked cook 46
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven or skillet, 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 and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.
Nutrition Facts : Calories 199.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 68.4, Sodium 297, Carbohydrate 9.9, Fiber 2.5, Sugar 5.1, Protein 30.8
CHICKEN MARENGO
Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
- Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper - you shouldn't need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
EASY CHICKEN MARENGO (SHHHH, IT'S CAMPBELL'S)
I got this recipe a long time ago from a woman who worked with me. I adored it but my husband "wasn't into it" so I never made it again. I was in the mood for it though as time passed and I thought if I made it again he might like it. I tried it again one night and told him it was a new dish called "Chicken Italiano" but he still didn't like it! In fact, he even said "This isn't chicken Italiano, this is Chicken Marengo!" I'm posting this because I DO like it and maybe you will too. P.S.-I'm thinking of what I should call it next time to try to fool him! Note: you can use any chicken parts that you like.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients, except for the chicken, in a bowl.
- Put chicken parts in a pyrex baking dish and pour the soup blend over the chicken.
- Bake at 350 degrees for 1 1/2 hours.
- Meanwhile, prepare a box of linguine or any other pasta to serve with the chicken and drain.
- There will be a lot of sauce to serve with the chicken and pasta. Hope you like it.
Nutrition Facts : Calories 132.4, Fat 6, SaturatedFat 2, Cholesterol 5.7, Sodium 1116.2, Carbohydrate 16.4, Fiber 1.1, Sugar 6.5, Protein 5
CHICKEN MARENGO
Make and share this Chicken Marengo recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken pieces and pat dry.
- Season chicken and dredge in flour, shaking off excess.
- Heat oil and butter in large skillet over medium-high heat.
- Brown chicken pieces, a few at a time, then remove to a side plate as they are browned and continue with other pieces, adding more oil and butter if necessary.
- Quickly brown mushrooms, then remove to a side plate.
- Add onions to pan and cook over medium-low heat for 5 minutes.
- Stir in broth.
- Add tomatoes, green pepper, olives, garlic and allspice; simmer for 3-4 minutes.
- Return chicken to pan; cover and simmer for 25-30 minutes, or until tender.
- Arrange chicken on platter and keep warm in oven.
- Stir lemon juice into mixture in pan, add mushrooms and bring to the boil.
- Boil until reduced by half.
- Pour over chicken and serve.
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