2 tablespoons vegetable oil
12 ounces fresh mushrooms, sliced (about 4 cups) 2 (16-ounce) cans whole tomatoes, undrained, chopped
1/2 cup dry white wine or apple juice
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
2 tablespoons flour
1/4 cup water
1/2 teaspoon grated lemon rind
1 teaspoon chopped parsley


1. In large skillet heat oil until hot; add mushrooms and saute until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add chicken; browning on all sides; drain off drippings.
2. Add tomatoes, wine, salt, black pepper, garlic and reserved mushrooms. Bring to a boil; reduce heat and simmer, covered, until chicken is tender, 45 to 50 minutes.
3. Combine flour, water and lemon rind. Add to skillet; cook and stir until thickened, about 2 minutes. Sprinkle with parsley.
This dish will freeze well, so make a double batch for another quick week night dinner. Serve the chicken with buttered noodles or rice to soak up the sauce.
Chicken Marengo
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