Chicken Marengo With Mushrooms
|Chicken breast||2 Pound, boned, skinned and cubed|
|Sliced onions||4 Ounce|
|Chicken bouillon||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Ripe tomatoes||2 Medium, sliced|
|Sherry/Other wine extract||1⁄2 Teaspoon|
In non-stick skillet, sear chicken on all sides, add onion and brown it too.
Pour in chicken bouillon and sprinkle with salt and freshly ground pepper.
Add the mushrooms and tomatoes.
Cover pan tightly and let simmer gently for about an hour.
Stir in wine extract just before serving