Chicken Marengo

• 1/2 teaspoon pepper
• 6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
• 2 teaspoons olive oil
• 8 ounces button mushrooms, sliced
• 1 medium red onion, chopped
• 2 medium garlic cloves, minced
• 1 14.5-ounce can diced no-salt-added tomatoes, undrained
• 1/2 cup marsala or dry white wine (regular or nonalcoholic)
• 1 teaspoon sugar
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried thyme, crumbled
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

1. Sprinkle the pepper over both sides of the chicken.
2. Using your fingertips, gently press the pepper so it adheres to the chicken.
3. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
4. Cook the chicken for 3 minutes on each side (the chicken wont be done at this point).
5. Transfer to a plate.
6. Set aside.
7. In the same skillet, stir together the mushrooms, onion, and garlic.
8. Cook over medium heat for 3 to 4 minutes, or until soft, stirring occasionally.
9. Stir in the remaining ingredients.
10. Return the chicken to the skillet.
11. Spoon the sauce over the chicken.
12. Increase the heat to medium high and bring to a simmer.
13. Reduce the heat to medium low.
14. Cook, covered, for 25 minutes.
15. (Per serving)
16. Calories: 203
17. Total fat: 3.0g
18. Saturated: 0.5g
19. Trans: 0.0g
20. Polyunsaturated: 0.5g
21. Monounsaturated: 1.5g
22. Cholesterol: 66mg
23. Sodium: 85mg
24. Carbohydrates: 10g
25. Fiber: 2g
26. Sugars: 6g
27. Protein: 28g
28. Calcium: 50mg
29. Potassium: 599mg
30. 1/2 other carbohydrate
31. 3 very lean meat

pepper, chicken, olive oil, button mushrooms, red onion, garlic, salt, marsala, sugar, oregano, thyme, red pepper

Taken from www.epicurious.com/recipes/food/views/chicken-marengo-392045 (may not work)