Chicken Marengo With Mushrooms
- 2 teaspoons olive oil
- 4 boneless skinless chicken breast halves (8 ounces each)
- 12 ounces about 5 cups fresh white button mushrooms, sliced
- 2 cups frozen pearl onions, thawed
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme, crushed
- 1 teaspoon ground black pepper
- 1 (14 ounce) can unsalted diced tomatoes (undrained)
- 2 teaspoons dry white wine
- 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.
olive oil, chicken breast halves, mushrooms, frozen pearl onions, garlic, thyme, ground black pepper, tomatoes, white wine
Taken from www.food.com/recipe/chicken-marengo-with-mushrooms-339809 (may not work)