This recipe is adapted from one of my low-salt cookbooks. I love the flavors of the herbed tomato sauce which helps to keep the chicken moist and tender.
Chicken Marengo
- 6 (4 oz.) chicken breasts, skinless and boneless (I buy the thin fillets)
- 1/2 tsp. pepper
- 2 tsp. olive oil
- 6 oz. mushrooms or zucchini, sliced
- 1 medium red or white onion, chopped
- 2 garlic cloves, minced
- 1 (14.5) tomatoes, diced and no-salt added, undrained
- 1/2 cup marsala or fat-free, low-sodium chicken broth
- 1 tsp. sugar
- 1 tsp. oregano
- 1/2 tsp. thyme
- 1/2 tsp. red pepper flakes – this adds some zing
Season the chicken with pepper. Heat a large skillet and add the oil. Cook the chicken breasts for 2 to 3 minutes on each side; set aside and keep warm. You will cook them further in the sauce.
If you are using zucchini, cook with the onions for about 15 minutes, then add the garlic. If you are using mushrooms, cook the onions first for 10 minutes, add the mushrooms and garlic and cook for another 5 minutes or until tender.
Add the remaining ingredients and cook for about 5 minutes. Add the chicken and spoon the sauce over the breasts. Bring to a simmer and cook on medium-low, covered for 15 to 30 minutes. The cooking time depends on how thick your chicken breasts are.
Serve over a bed of spinach pasta, garlic herb pappardelle or your favorite cooked rice.
Recipe by cooking with aunt juju
As this is a newer recipe I am able to give a points value to this dish (for any of you who are on Weight Watcher’s – I am a Lifetime Member). Serving size of 3 oz. of chicken (just do not eat all of your 4 oz. chicken), and 1/2 cup sauce is worth 4 points. Not bad for a nice entree, of course you have to add extra points for any pasta.
I made this recipe again and used zucchini and also mashed up the diced tomatoes so I had more of a sauce versus pieces of tomato. I did cook basil/garlic pappardelle which was a perfect combination with the chicken.
