Chicken Marengo

• 1 cup flour
• Salt
• Pepper
• Oregano
• Basil
• 1 tbsp cornstarch
• 1 lb chicken cutlets
• 1 tbsp olive oil
• 1 tbsp butter
• 1 package sliced mushrooms
• 1 chopped shallot
• 5 cloves chopped garlic
• Thyme
• 1/2 cup white wine
• 14 oz can of tomatoes
• 3/4 cup broth
• 1/4 cup coffee
• Red pepper flakes

1. Combine flour, salt, pepper, oregano, basil, and cornstarch and coat cutlets in mixture.
2. Heat oil and butter 1 min. Saute chicken 2 mins per side. Add mushrooms, cover pan, and cook on low for 10 mins.
3. Remove chicken. Add shallot, garlic, and thyme to pan and cook 1 min. Add wine and boil 1 min. Add tomatoes, broth, and coffee. Bring to a boil and simmer for 4 mins. Add red pepper flakes.
4. Return chicken to pan and cook 1 minute per side.

flour, salt, pepper, oregano, basil, cornstarch, chicken cutlets, olive oil, butter, mushrooms, shallot, garlic, thyme, white wine, tomatoes, broth, coffee, red pepper

Taken from www.epicurious.com/recipes/member/views/chicken-marengo-52935191 (may not work)