These tender chicken breasts are topped with a hearty tomato and mushroom based sauce and a heaping side of history. Said to be the meal that Napoleon ate after defeating the Austrians in 1800, this recipe, also known as Chicken Marengo, is named after the Italian town of Marengo where the skirmish took place.
1 large portobello mushroom (about 1/2 pound), diced
1 lemon, Juice of
1/4 cup fresh basil, torn
3 tablespoons chopped fresh flat-leaf parsley
Heat oil in a large pot over medium high heat. Whisk together flour, salt and red chile flakes in a medium bowl then coat chicken with flour mixture, shaking off any excess. Transfer chicken to the pot and cook, stirring occasionally, until browned; transfer to a large plate and return pot to the heat. Reduce heat to medium, add onion and garlic and cook until softened, 3-4 minutes. Add tomatoes, broth and browned chicken and simmer, covered, for 45 minutes.
Meanwhile, melt butter in a large skillet over medium high heat, add mushrooms and cook until tender and golden, about 5 minutes. Sprinkle with lemon juice and set aside.
Add cooked mushrooms, basil and parsley to pot with chicken mixture and continue simmering just until heated through. Spoon into bowls and serve.
Per Serving:290 calories (100 from fat), 12g total fat, 3.5g saturated fat, 75mg cholesterol, 370mg sodium, 19g carbohydrates, (3 g dietary fiber, 2g sugar), 27g protein.
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