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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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H.F. Lippincott of Montgomery, Alabama, writes: The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe. Ingredients:
4 (6-ounce) skinless boneless chicken breast halves |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
3 large portabella mushrooms, stems and gills discarded and caps thinly sliced |
1 small shallot, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried thyme, crumbled |
1/2 cup dry red wine |
1 (14- to 15-ounce) can whole tomatoes, drained and chopped |
1/2 cup beef or veal demi-glace |
1/2 cup water |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.
3. Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
4. Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.
5. Return chicken to skillet and simmer, turning, about 1 minute.
6. *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction specialty foods shops and More Than Gourmet (800-860-9385).
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