Napoleon'S Chicken Marengo
- 8 chicken pieces or 4 large chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup flour
- 4 tablespoons olive oil (or enough to brown chicken)
- 1 -2 garlic clove, minced
- 1 medium onion, chopped (optional)
- 1 cup tomatoes or 1 cup canned tomato, diced
- 3/4 3/4 cup cooking sherry or 3/4 cup sub with chicken broth
- 1 cup sliced mushrooms, fresh preferably
- 8 -12 medium shrimp, cleaned (optional)
- 4 slices 1/2-inch thick bread for toast (French or Italian)
- 4 tablespoons butter or 4 tablespoons olive oil
- 1 tablespoon parsley, chopped (optional)
- 4 eggs (optional)
- Salt and pepper chicken and pat in seasonings.
- Heat olive oil to med-high.
- Dredge chicken in flour and add to heated oil.
- Brown on both sides, about 3 minutes each side.
- Place browned chicken on papertowels
- In same skillet, saute onions 10 minutes.
- After five mins add minced garlic.
- Add tomatoes, wine, and stir until bubbly.
- Lower heat to a low simmer.
- Return chicken pieces to skillet.
- Simmer for 1 hour if using dark meat, 45 mins if using breasts.
- Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
- At first 15 min interval, taste sauce and S& P to your taste.
- Preheat oven to 400 degrees.
- Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
- Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
- Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
- Add 2-3 shrimp on top or around chicken.
- Sprinkle a little parsley on each serving (optional).
- Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
- Place egg by side of chicken serving, S&P to taste.
chicken, salt, black pepper, flour, olive oil, garlic, onion, tomatoes, cooking sherry, mushrooms, shrimp, bread, butter, parsley, eggs
Taken from www.food.com/recipe/napoleons-chicken-marengo-419910 (may not work)