Four step Chicken Marengo

Total Time: 35 min
Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredient

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

Directions

First season the chicken with salt and pepper, to taste, and lightly dredge in flour. After that heat the oil over medium-high heat and add the chicken in a large saute pan. Then brown on both sides, until nicely golden, for about three minutes per side. After that remove from the pan and set aside on a plate. Then add more oil, in the same pan, if needed, along with the mushrooms, onion and peppers and saute until fragrant and softened, but not limp, for about five minutes and season with salt and pepper, to taste. After that stir in the tomato paste and cook a few minutes to cook out the raw flavor. Then turn up the heat, and add the white wine to deglaze the pan and let it reduce for about 2-3 minutes. After that add the tomatoes and beef broth. Add the browned paillards and any juices from the chicken and reduce the heat to a simmer, when the mixture begins to bubble. After that cook until the chicken is warmed through, for about three minutes. Then turn the heat off and stir in the butter. In the end transfer to a serving platter and serve immediately. Enjoy.