4-Step Chicken Marengo Recipe

Name: 4-Step Chicken Marengo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen); Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 3 tablespoons vegetable oil; 1 medium sweet onion, sliced; 1/2 pound mushrooms, sliced; 1 yellow bell pepper, seeded and julienned; 2 tablespoons tomato paste; 1/2 cup white wine; 1/2 cup beef broth; 1 (14-ounce) can chopped tomatoes; 1/2 tablespoon butter

Servings: persons

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
1 (14-ounce) can chopped tomatoes
1/2 tablespoon butter

1
Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
2
In a large saute pan, heat the oil over medium-high heat and add the chicken.
3
Brown on both sides, until nicely golden, about 3 minutes per side.
4
Remove from the pan and set aside on a plate.
5
In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes.
6
Season with salt and pepper, to taste.
7
Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
8
Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
9
Add the beef broth and tomatoes.
10
Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.
11
Cook until the chicken is warmed through, about 3 minutes.
12
Turn the heat off and stir in the butter.
13
Transfer to a serving platter and serve immediately.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen), Kosher salt and freshly ground black pepper, 1/2 cup all-purpose flour, 3 tablespoons vegetable oil, and more.

Yes, 4-Step Chicken Marengo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

4-Step Chicken Marengo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions