Poulet Marengo (Chicken Marengo)
Chicken Mushrooms & Pearl Onions
2014-11-19 20:39:15
Serves 4
Prep Time
30 min
Cook Time
10 min
Nutrition Facts
Serving Size
299g
Servings
4
Amount Per Serving
Calories 432
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 83mg
28%
Sodium 453mg
19%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
6%
Sugars 2g
Protein 31g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 skinless, boneless chicken breasts
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons flour
- 3 tablespoons olive oil, divided
- 3/4 cup frozen pearl onions, thawed and drained
- 8 oz. button mushrooms, quartered
- 2/3 cup brandy
- 1 cup unsalted chicken stock
- 2 teaspoons cornstarch
- 1 tablespoons butter
- 1 teaspoon fresh thyme
Instructions
- Cut each chicken breast half in half horizontally, to make 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon sat and pepper. Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
- Add 1 tablespoon olive oil to pan to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm. Repeat with remaining cutlets and olive oil. Add remaining 1 tablespoon oil to pan; to coat. Add pearl onions and mushrooms; saute 6 minutes or until browned. Remove pan from heat. Carefully add brandy to pan; return pan to medium-high heat, and bring mixture to a boil. Cook until liquid has almost evaporated, about 2 minutes. Combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.
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