Chicken Marengo

Ingredience

6 boneless and skinless chicken breasts, cut into 1&1/2:-2" square

1/2 cup all purpose flour

1 t dried tarragon, crumbled

1/2 t salt

1/2 t ground white pepper

2 T unsalted butter

2 T olive oil

1/2 cup dry white wine

2 cups drained & chopped canned tomatoes (2 16-oz or 1 28 oz)

12 mushrooms, sliced

1 small garlic clove, minced

Salt& pepper to taste

Garnish: fresh

Chopped parsley

Pokyny

1. Preheat oven to to 350

2. Combine flour with tarragon, salt and pepper and chicken in seasoned flour to coat on all sides.

3. Heat butter and oil in large skillet; brown chicken pieces until golden (adding butter if necessary). Remove to an oven proof casserole.

4. Add wine to skillet and deglaze by scraping up brown particles from the bottom of the pan.

5. Add tomatoes, mushrooms, olives and garlic answer to combine.Pour sauce over chicken pieces and cover place in oven and bake for 35-40 minutes.

6. Taste and adjust seasoning if necesary.Serve chicken garnish with freshly chopped parsley.