Pollo alla Marengo with Tomato and Mushroom Sauce

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (2.5ml) 1/2 teaspoon red pepper flakes (2.5ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces cremini mushrooms, sliced (225g) 8 ounces cremini mushrooms, sliced (225g)
• 4 ounces shiitake mushrooms, sliced (115g) 4 ounces shiitake mushrooms, sliced (115g)
• 1 can diced tomatoes (14 ounces/400g) 1 can diced tomatoes (14 ounces/400g)
• 1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
• 1/4 cup white wine (60ml) 1/4 cup white wine (60ml)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 teaspoon dried basil (5g) 1 teaspoon dried basil (5g)
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 1.
   Season the chicken breasts with salt and pepper on both sides.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat.
3. 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.
4. 4.
   In the same skillet, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
5. 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.
6. 6.
   Stir in the diced tomatoes, chicken broth, white wine, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
7. 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.
8. 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.