Chicken Marengo 12 ounces Fresh Mushrooms 2 tablespoons Vegetable Oil 3 tablespoons Chicken Parts 2 (16 ounce) c Whole Tomatoes -- broken up 1/2 cup Dry White Wine or Apple Juice 1 1/4 teaspoons Salt 1 pinch Ground Black Pepper 1 clove Garlic -- crushed 2 tablespoons Flour 1/4 cup Water 1/2 teaspoon Grated Lemon Rind 1 teaspoon Parsley -- chopped
Rinse, pat dry and slice mushrooms (makes about 4 cups). In large skillet heat oil until hot; add mushrooms and saute until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add chicken; brown on all sides; drain off drippings. Add tomatoes, wine, salt, black pepper, garlic and reserved mushrooms. Bring to a boil; reduce heat and simmer, covered, until chicken is tender, 45 to 50 minutes. Combine flour, water and lemon rind. Add to skillet; cook and stir until thickened, about 2 minutes. Sprinkle with parsley. HAPPY NEW YEAR FROM THE LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
