Recipe: 4-Step Chicken - Chicken Marengo (Melissa d'Arabian)

4-STEP CHICKEN MARENGO

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

Season the chicken with salt and pepper, to taste, and lightly dredge in flour.

In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.

In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste.

Stir in the tomato paste and cook a few minutes to cook out the raw flavor.

Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.

Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter.

Transfer to a serving platter and serve immediately.

Show: Ten Dollar Dinners with Melissa d'Arabian, Episode: Marengo Tango
Source: Food TV Network, Ten Dollar Dinners with Melissa d'Arabian