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Basil lovers rejoice! The sauce in this recipe is gravy-like and the light coating on the chicken makes this light dish seem so rich. Said to be the meal that Napoleon at after defeating the Austrians in 1800, this recipe is named after the Italian town of Marengo where the skirmish took place. Napoleon liked it so much, he declared that the savory chicken breast should be served after every battle.
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 1⁄2 lbs boneless skinless chicken, cut into bite sized pieces
- 1 cup flour
- 1 teaspoon sea salt
- 1⁄2 teaspoon red pepper flakes
- 1 (15 ounce) can crushed tomatoes, drained
- 1 cup chicken stock
- 2 tablespoons butter
- 1⁄2 lb portabella mushroom, diced
- 1 lemon, juice of
- extra virgin olive oil
- 1⁄4 cup basil, torn
- 3 tablespoons Italian parsley, chopped
- Sauté the onions and garlic in vegetable oil until translucent.
- Mix flour, salt, and red pepper flakes, and coat the chicken.
- Add the pieces of chicken to the pan with the oil and sauté until browned on all sides.
- Add the tomatoes and chicken stock.
- Simmer, covered, for 45 minutes.
- Meanwhile, melt butter in a saucepan and sauté the mushrooms until tender.
- Sprinkle the mushrooms with lemon juice.
- Remove the chicken pieces from pot, drizzle with olive oil to taste, and place them in a serving dish to keep warm.
- Add the mushrooms, basil, and chopped parsley to the tomato sauce, pour over the chicken, and toss well.