In the year 1800 it is said Chicken Marengo was a dish created by Napoleon’s Swiss chef to commemorate Napoleon’s victory over the Austrians in the Battle of Marengo. Honestly this is not my favorite dish, but I did try it, I guess mushrooms in red tomato sauce is not something that appeals to me, but if it does for you, here is the recipe.
INGREDIENTS (Served 2)
- 4 thin sliced chicken cutlets
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Olive Oil
- 2 Tablespoon chopped parsley
- 1/4 Teaspoon Thyme
- 1 Shallot, diced
- 1/2 cup crushed tomatoes
- 1/2 cup chicken broth
- 1 cup sliced mushrooms
- 1/4 Cup white wine, Pinot Grigio works well.
- Salt & Pepper
In a heavy bottom pan such as a cast iron skillet or shallow Dutch oven, heat some olive oil and cook the thin sliced chicken breasts on both sides. Remove, set aside. Add butter, shallots and parsley into the pan and cook for a few minutes. Deglaze with white wine, allow the alcohol to book off. Add in the tomatoes, thyme, chicken broth and mushrooms. Allow to cook until the mushroom soften, about 15 minutes. Add the cooked chicken into the pan and continue to cook for 5-10 minutes.