Chicken Marengo
Angie McGowan
A rustic French dish—chicken stewed in a cream sauce and topped with tomatoes and black olives.
Ingredients
- 2 boneless, skinless chicken breasts (or bone-in chicken breasts)
- 1 pinch kosher salt, or to taste
- 1 pinch pepper, or to taste
- 2 Tbs olive oil
- 1/2 med onion, sliced thinly
- 2 Tbs butter
- 2 Tbs flour
- 1 cup white wine (Pinot grigio works well)
- 1 cup chicken stock
- 1 tsp parsley
- 1 Tbs dried thyme
- 1 2.25 oz can sliced black olives
- 1 cup cherry tomatoes
Directions
- Salt and pepper chicken. Preheat skillet and drizzle with olive oil. Brown chicken on medium heat. Remove chicken.
- Add onions to skillet and sauté until soft. Turn heat to low.
- Add butter and melt. Whisk in flour and cook for 2 to 3 minutes. Whisk in wine and chicken stock. Add parsley and thyme.
- Turn heat to high and bring to a boil. Sauce will thicken.
- Then turn heat to a simmer and add olives and chicken. Simmer for 10 to 20 minutes. Add tomatoes and cook until they just start to wrinkle. Serve over rice, if desired.
Nutrition Facts
Calories 289
Calories from Fat 147 (51%)
(26%)Total Fat 17g
(27%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(18%)Cholesterol 55mg
(19%)Sodium 463mg
(13%)Potassium 457mg
Total Carbohydrate 11g
(6%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(30%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.