4-Step Chicken Marengo

• 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 medium sweet onion, sliced
• 1/2 pound mushrooms, sliced
• 1 yellow bell pepper, seeded and julienned
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup beef broth
• 1 (14-ounce) can chopped tomatoes
• 1/2 tablespoon butter

1. Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
2. In a large saute pan, heat the oil over medium-high heat and add the chicken.
3. Brown on both sides, until nicely golden, about 3 minutes per side.
4. Remove from the pan and set aside on a plate.
5. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes.
6. Season with salt and pepper, to taste.
7. Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
8. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
9. Add the beef broth and tomatoes.
10. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.
11. Cook until the chicken is warmed through, about 3 minutes.
12. Turn the heat off and stir in the butter.
13. Transfer to a serving platter and serve immediately.

chicken cutlets, kosher salt, allpurpose, vegetable oil, sweet onion, mushrooms, yellow bell pepper, tomato paste, white wine, beef broth, tomatoes, butter

Taken from www.foodnetwork.com/recipes/melissa-darabian/4-step-chicken-marengo-recipe.html (may not work)