Recipe
Pollo alla Marengo with Tomato and Mushroom Sauce
Savory Italian Chicken in Tomato Mushroom Delight
4.5 out of 5
Pollo alla Marengo is a classic Italian dish that originated in the Piedmont region. This flavorful chicken dish is cooked in a rich tomato and mushroom sauce, creating a harmonious blend of flavors that is sure to delight your taste buds.
Metadata
Preparation time
15 minutes
Cooking time
35 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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4 cloves garlic, minced 4 cloves garlic, minced
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1/2 teaspoon red pepper flakes (2.5ml) 1/2 teaspoon red pepper flakes (2.5ml)
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1 onion, finely chopped 1 onion, finely chopped
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8 ounces cremini mushrooms, sliced (225g) 8 ounces cremini mushrooms, sliced (225g)
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4 ounces shiitake mushrooms, sliced (115g) 4 ounces shiitake mushrooms, sliced (115g)
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1 can diced tomatoes (14 ounces/400g) 1 can diced tomatoes (14 ounces/400g)
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1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
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1/4 cup white wine (60ml) 1/4 cup white wine (60ml)
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1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
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1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
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1 teaspoon dried basil (5g) 1 teaspoon dried basil (5g)
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Salt and pepper to taste Salt and pepper to taste
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 12g, 6g
- Protein: 40g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Season the chicken breasts with salt and pepper on both sides.
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2.In a large skillet, heat the olive oil over medium-high heat.
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3.Add the chicken breasts to the skillet and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
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4.In the same skillet, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
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5.Add the chopped onion and sliced mushrooms to the skillet. Cook until the mushrooms are golden brown and the onions are translucent, about 5-6 minutes.
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6.Stir in the diced tomatoes, chicken broth, white wine, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
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7.Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
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8.Serve the Pollo alla Marengo over pasta or with crusty bread. Garnish with fresh basil leaves.
Treat your ingredients with care...
- Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Remove the chicken from the skillet as soon as it reaches an internal temperature of 165°F (74°C).
- Cremini and shiitake mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt before slicing. This will help preserve their natural flavors.
Tips & Tricks
- For a richer flavor, marinate the chicken breasts in olive oil, garlic, and herbs for 30 minutes before cooking.
- If you prefer a spicier kick, increase the amount of red pepper flakes according to your taste.
- Serve the Pollo alla Marengo with a side of roasted vegetables for a complete and nutritious meal.
- To make the dish more indulgent, sprinkle some grated Parmesan cheese on top before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Pollo alla Marengo over a bed of al dente pasta or with crusty bread to soak up the delicious sauce. Garnish with fresh basil leaves for a pop of color and added freshness.
Presentation advice
Arrange the chicken breasts on a platter and spoon the tomato and mushroom sauce over them. Sprinkle some freshly chopped basil leaves on top for an elegant touch. Serve with a side of pasta or crusty bread.
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