Chicken Marengo


Chicken Marengo

Recipe by

Chef Skip Laskody


1/3 cup bold olive oil

1 ½ lbs. Chicken breast halves, boneless, skinless

12 oz. Fresh mushrooms, sliced

2 cups frozen pearl onions, thawed

1 tsp. minced garlic


1 tsp. fresh thyme, chopped

½ tsp. Kosher salt

¼ tsp. freshly ground pepper

1 14 oz. Can of diced tomatoes

½ cup of Kendall Jackson Chardonnay

1) In a Dutch oven, heat oil over high heat until hot. Add chicken, cook until brown on both sides, turning once about 3 minutes for each side.
2) Remove chicken from pot. Add Mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.
3) Return chicken to skillet and stir in thyme, salt, pepper. Add tomatoes with their juice and wine; bring to boil.
4) Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.

Serve over steamed rice.