Ingredients
2 tablespoons canola oil
1/2 cup flour
Salt to taste
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
1 large yellow onion, finely chopped
3 to 4 cloves garlic, crushed
1 (15-ounce) can crushed tomatoes, drained
1 cup low-sodium chicken broth
2 tablespoons butter
1 large portobello mushroom (about 1/2 pound), diced
Juice of 1 lemon
1/4 cup basil leaves, torn
3 tablespoons chopped flat-leaf parsley
Description
These Tender Chicken Breasts Are Topped With A Hearty Tomato And Mushroom Based Sauce And A Heaping Side Of History. Said To Be The Meal That Napoleon Ate After Defeating The Austrians In 1800, This Recipe, Also Known As Chicken Marengo, Is Named After Th
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