Chicken Marengo

1. 1

   Saute garlic and onion; set aside.

2. 2

   In Dutch oven, saute mushrooms in small amount of oil or butter; remove from pot. Saute floured chicken pieces in small amount of oil.

3. 3

   Add 2 to 3 tablespoons dried tarragon.

4. 4

   Stir chicken often to avoid sticking. When all pink is gone, add sauteed mushrooms, onion and garlic to Dutch oven.

5. 5

   Add broth, tomatoes (slightly chopped) and all but 1 cup of juice from can of tomatoes.

6. 6

   Add 1 to 2 tablespoons tarragon.

7. 7

   Cover pot; simmer for 30 minutes.

8. 8

   Season with chicken bouillon cubes.

9. 9

   Serve over rice.

10. 10

    Yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.