Poulet Marengo (Chicken Marengo)
Chicken & Tomatoes
2015-01-22 21:38:51
Serves 6
Prep Time
10 min
Cook Time
25 min
Nutrition Facts
Serving Size
281g
Servings
6
Amount Per Serving
Calories 435
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 100mg
33%
Sodium 236mg
10%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
9%
Sugars 4g
Protein 43g
Vitamin A
2%
Vitamin C
9%
Calcium
6%
Iron
15%
* 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
- 8 oz. linguine
- 1 1/2 teaspoons basil leaves
- 1 1/2 teaspoons garlic powder
- 1 teaspoon crushed rosemary
- 3 tablespoons flour, divided
- 1 1/2 lbs. boneless, skinless chicken breasts
- 2 to 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 1/2 cups unsalted chicken stock
- 2 tablespoons half-and-half
Instructions
- Cook pasta as directed on package. Drain well.
- Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
- In large skillet over medium heat; heat 1 tablespoon oil. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture. Bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and-half. Return chicken to skillet; cook until heated through. Serve with pasta.
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