Chicken Marengo
Instructions:
- 4 Boneless Chicken Breast Slices
- 1 Onion, thinly sliced
- 1/2 Cup Olive Oil (8 Tbsp.)
- 1/2 Cup Vinegar
- 2 Garlic Cloves, Crushed
- 1/2 Cup Fresh Parsley, Chopped
- 1 Can (14-16 oz) Tomato Sauce
- 1 Cup Water
- 4 Servings of Rice
- Variation:
- Use Chicken Stock instead of Water. Add herbs such as 1/2 Tsp.
- Thyme and 1 Bay Leaf to the simmering frying pan.
- In large frying pan, saute Chicken in Olive Oil with Onion. Add Vinegar, Garlic, Parsley, Tomato Sauce and Salt and Pepper to taste.
- Cover and simmer about 1 hour, until ingredients are tender. Remove meat.
- Strain the sauce and return the strained sauce to the frying pan.
- Reduce 5 minutes.
- Place rice in a serving dish, and pour the sauce over it.
- Serve with rice.