Chicken Marengo

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 1 1/2 lbs boneless skinless chicken, cut into bite sized pieces
• 1 cup flour
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1 (15 ounce) can crushed tomatoes, drained
• 1 cup chicken stock
• 2 tablespoons butter
• 1/2 lb portabella mushroom, diced
• 1 lemon, juice of
• extra virgin olive oil
• 1/4 cup basil, torn
• 3 tablespoons Italian parsley, chopped

1. Saute the onions and garlic in vegetable oil until translucent.
2. Mix flour, salt, and red pepper flakes, and coat the chicken.
3. Add the pieces of chicken to the pan with the oil and saute until browned on all sides.
4. Add the tomatoes and chicken stock.
5. Simmer, covered, for 45 minutes.
6. Meanwhile, melt butter in a saucepan and saute the mushrooms until tender.
7. Sprinkle the mushrooms with lemon juice.
8. Remove the chicken pieces from pot, drizzle with olive oil to taste, and place them in a serving dish to keep warm.
9. Add the mushrooms, basil, and chopped parsley to the tomato sauce, pour over the chicken, and toss well.

vegetable oil, onion, garlic, chicken, flour, salt, red pepper, tomatoes, chicken stock, butter, portabella mushroom, lemon, extra virgin olive oil, basil, italian parsley

Taken from www.food.com/recipe/chicken-marengo-260812 (may not work)