Best Chicken Penne á La Marengo Recipes

CHICKEN MARENGO

Steps:

• 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.

CHICKEN MARENGO

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the pasta, 1/3 cup water, and the olive oil into the pot, and stir to coat the noodles.
• Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 335
• Protein: 34g
• Carbohydrates: 37g
• Fat: 6g
• Cholesterol: 75mg
• Sodium: 926mg
• Fiber: 5g

NAPOLEON'S CHICKEN MARENGO

Steps:

• Salt and pepper chicken and pat in seasonings.
• Heat olive oil to med-high.
• Dredge chicken in flour and add to heated oil.
• Brown on both sides, about 3 minutes each side.
• Place browned chicken on papertowels
• In same skillet, saute onions 10 minutes.
• After five mins add minced garlic.
• Add tomatoes, wine, and stir until bubbly.
• Lower heat to a low simmer.
• Return chicken pieces to skillet.
• Simmer for 1 hour if using dark meat, 45 mins if using breasts.
• Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking).
• At first 15 min interval, taste sauce and S& P to your taste.
• Preheat oven to 400 degrees.
• Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
• Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins).
• Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
• Add 2-3 shrimp on top or around chicken.
• Sprinkle a little parsley on each serving (optional).
• Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional).
• Place egg by side of chicken serving, S&P to taste.

CHICKEN MARENGO

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.
• Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
• Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.
• Return chicken to skillet and simmer, turning, about 1 minute.
• *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction - specialty foods shops and More Than Gourmet (800-860-9385).

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

CHICKEN PENNE á LA MARENGO

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.
• Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.
• Stir in tomatoes, wine and tomato paste. Cook uncovered 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Sir in olives.