Chicken A La Marengo
|Chicken pieces/4 skinless, boneless chicken breast halves||2 1⁄2 Pound, skin removed|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Snipped fresh parsley||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄3 Teaspoon|
|Canned stewed tomatoes||16 Ounce (1 Can, With Juices)|
|Dry white wine/Non alcoholic white wine||1⁄3 Cup (4.8 tbs)|
Lightly spray an unheated large skillet with no-stick spray.
Add the chicken and brown lightly on all sides over medium-high heat.
Remove the chicken.
Add the mushrooms, onions and garlic to the skillet.
Cook and stir over medium heat until the onions are tender.
Return the chicken to the skillet.
Sprinkle with the parsley, thyme and rosemary.
Then add the tomatoes (with juices), wine and bay leaf.
Bring to a boil, then reduce the heat.
Partially cover and gently simmer about 45 minutes for chicken pieces or about 25 minutes for boneless chicken, or until tender and no longer pink.
Remove the bay leaf before serving.
Sprinkle with the parsley.