Chicken Marengo has a history that dates back to Napoleon's chef who legend has it made this for the General after a battlefield victory. That dish was chicken braised with tomatoes and garlic. This recipe kicks it up a notch with citrus in the sauce. Served over penne this makes a well rounded meal for any solider in your family.
Makes 4 Servings
Stars of the Show:
- 8 oz penne
- 1/2 cup sundried tomatoes
- 1/2 lb boneless, skinless chicken breasts, cut into 1/2" cubes
- 1 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 cups sliced mushrooms
- 1/2 cup chicken broth
- 1 can (15 oz) crushed tomatoes in puree
- 1/2 cup orange juice
- 1 tsp brown sugar
- 1/8 tsp salt
Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.
Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.
Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.
Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.
Pour the mixture over the pasta and toss to coat well.