Chicken Marengo Tomato Wine Skillet (Print Version)

# Ingredients:

→ Protein

01 - 680 g boneless, skinless chicken breasts, sliced

→ Coating

02 - 45 g all-purpose flour

→ Cooking fats

03 - 60 ml extra-virgin olive oil, divided
04 - 28 g unsalted butter

→ Vegetables

05 - 1 large onion, sliced
06 - ½ bell pepper, sliced (optional)
07 - 225 g mushrooms, sliced
08 - 2 cloves garlic, pressed

→ Liquids & base

09 - 120 ml dry white wine or dry sherry
10 - 240 ml chicken stock, preferably low sodium
11 - 410 g diced tomatoes, canned (1 can, drained weight)
12 - 15 ml lemon juice (from ½ medium lemon)
13 - 30 g tomato paste

→ Herbs & aromatics

14 - 3 sprigs fresh parsley
15 - 1 bay leaf

→ Seasoning

16 - 2.5 ml salt, or to taste
17 - Freshly ground black pepper, to taste

→ Garnish

18 - 2 tbsp minced fresh parsley

→ Serving suggestions

19 - Cooked pasta, egg noodles, or steamed rice

# Instructions:

01 - Add sliced chicken breasts and flour to a resealable bag; shake until each piece is evenly coated. Set aside.
02 - Heat 15–30 ml olive oil in a large skillet over medium heat. Add onion and bell pepper (if using) and cook until translucent. Transfer vegetables to a plate and reserve.
03 - Pour remaining olive oil into the skillet. Add floured chicken, cooking on all sides until golden brown. Remove chicken and set aside.
04 - Add butter to the skillet. Sauté sliced mushrooms for 3–4 minutes until browned. Add pressed garlic and cook for 1 additional minute until fragrant.
05 - Pour white wine or sherry into the skillet, scraping up any browned bits. Simmer until most of the liquid is evaporated.
06 - Stir in chicken stock, diced tomatoes, lemon juice, and tomato paste. Bring the mixture to a gentle boil.
07 - Return browned chicken and reserved vegetables to the skillet. Add fresh parsley sprigs and bay leaf. Season with salt and freshly ground black pepper.
08 - Reduce heat to low, cover, and simmer for 10 minutes or until chicken is fully cooked and flavors have melded.
09 - Remove and discard bay leaf and parsley sprigs. Sprinkle with minced fresh parsley and serve hot over pasta, egg noodles, or rice.

# Notes:

01 - Lightly flouring the chicken helps create a golden crust and naturally thickens the sauce as it simmers.
02 - Deglazing the pan with wine lifts the caramelized bits, infusing the sauce with deep flavor.
03 - For best texture, avoid overcrowding the skillet when browning the chicken.
04 - This dish adapts well to seasonal vegetables like zucchini or peas if desired.

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