Chicken Marengo
A great low fat buffet dish. Taste even better the next
day.
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Servings: 8 |
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8 chicken breasts, boneless, skinless • 1 thinly sliced medium onion • 1/2 cup dry white wine • 2 crushed cloves garlic • 1/2 teaspoon ground thyme • 1 bay leaf • 3 springs parsley • 1 cup 98% fat-free chicken broth • 2 cups diced Italian style tomatoes • 18 pearl onions • 1 pound sliced mushrooms • Juice of 1 large lemon • 1 cup sliced pitted black olives • 1 jigger cognac • Chopped parsley for garnish |
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Spray nonstick Dutch oven with cooking oil spray. Sauté sliced onion until very lightly brown then remove. Brown chicken breasts on both sides. Add wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes. Cover and simmer for about 1 hour, until tender. Remove meat and strain sauce, then reduce for 5 minutes. Sauté pearl onions and mushrooms in juice of lemon.
Arrange chicken, onions, mushrooms and sliced olives in casserole dish. Sprinkle with cognac. Heat in 350°. Serve on hot white cooked rice and garnish with chopped parsley.
Per Serving: 264 Calories
4g Fat
31g Protein
21g Carbohydrate
5mg Dietary Fiber
68mg Cholesterol
1001mg Sodium
100mg Calcium
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