Recipe 699 - Chicken Marengo
Recipe 699 - Chicken Marengo
(by Shirley McNevich)
2 TBSP canola oil
2 to 2 1/2 lbs. chicken breasts
1 - 16oz. can whole tomatoes (do not drain)
1/2 cup chopped red peppers
1 clove garlic (finely chopped)
1 envelope Lipton onion mushroom soup mix
In a skillet add canola oil over medium heat--brown chicken breasts on both sides.
Remove browned chicken--set aside. In the same skillet that you browned the
chicken add whole tomatoes, chopped garlic, chopped red peppers and soup mix.
Stir. Cut the chicken into bite sized pieces and add chicken to the tomato mixture--stir. Put a lid on the skillet and simmer for 45 minutes or until chicken is tender (turn
chicken and stir mixture a few times while it's simmering).
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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