Chicken Marengo Recipe
Chicken Marengo is a classic French dish that uses lobster. This version, with canned crab, is just as elegant but less expensive.
SERVES ► 6
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 boneless, skinless chicken breasts
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 onion, chopped
- 2 cups sliced fresh mushrooms
- 2 cups Chicken Stock
- ½ cup tomato paste
- ½ teaspoon dried thyme leaves
- 1 (6-ounce) can crab, drained
- 2 tablespoons lemon juice
- 4 cups hot cooked rice
Cut chicken into 2″ pieces and toss with flour, salt, and pepper.
In large skillet, heat olive oil and butter over medium heat. When butter melts, add chicken; cook and stir until browned, about 4 minutes.
Add onion and mushrooms; cook and stir until crisp-tender, about 4 minutes longer.
Add stock, tomato paste, and thyme and bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes until chicken is tender and thoroughly cooked.
Drain crab meat and pick through to remove any cartilage.
Stir in crab and lemon juice and serve immediately over hot cooked rice.