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Chicken Marengo



  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 (3 pound) chicken, cut into serving size pieces
  • 3 tablespoons olive
  • 4 green onions with tops removed, sliced
  • 1 clove garlic, minced
  • 1/2 cup consommé or broth
  • 2 tomatoes, cut into wedges and seeded
  • 1/4 teaspoon thyme
  • 1 tablespoon minced parsley
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  1. Sauté mushrooms in butter for about 2 minutes and set them aside.
  2. Sprinkle chicken with salt and pepper then sauté in hot oil until brown.
  3. Remove chicken from skillet and set aside and reserve drippings.
  4. Sauté onion and garlic in drippings until onion is soft.
  5. Stir in broth, tomatoes, thyme, salt and pepper, scraping the bottom of the skillet to get the brown bits.
  6. Cover and simmer 30 minutes or until chicken is tender.
  7. Add sautéed mushrooms and sprinkle with parsley.

Yield: 6 servings

Posted by luvtocook at Recipe Goldmine May 22, 2001.


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