Chicken Marengo

Chicken Marengo is one of my favorite meals because it is healthy and very simple to make. My mom discovered this recipe after I had moved out of the house and was in college, but now I’ve learned to make it on my own and it tastes just as good!

For those of you who like history…here is the story behind Chicken Marengo. Chicken Marengo takes its name after the Battle of Marengo in 1800 when Napoleon Bonaparte defeated the Austrians. According to tradition, Napoleon demand a quick meal after the battle and his chef was forced to work with a meager amount of ingredients: a chicken, tomatoes, onions, garlic, herbs, olive oil, and crayfish. The chef cut up the chicken, fried it in oil, and made a sauce with rest of the ingredients. Napoleon liked the dish and considered it lucky since he won the battle. Modern versions of Chicken Marengo include flouring then browning the chicken in olive oil, making the tomato sauce, and omitting the crayfish. I serve this dish over penne pasta.


Flour, then brown chicken in large dutch with olive oil and butter over medium heat until chicken is done.

Remove chicken and cook onions and mushrooms in olive oil and butter until browned. Put chicken back in and add chicken broth, chopped tomatoes, black olives, and garlic. Bring to a boil and simmer for 40 minutes.

Serve over penne pasta.

Chicken Marengo
3 boneless, skinless chicken breasts, chopped in bite-sized pieces
1/2 cup flour
1-2 tsp tarragon
4 tbsp butter
4 tbsp olive oil
1 onion, sliced in large rings
Mushroom slices (I use fresh mushrooms)
1 cup chicken broth
20 oz can chopped tomatoes
1 can sliced black olives
1-2 cloves garlic
salt and pepper

1. Cut chicken in bite-sized pieces.
2. Mix 1/2 cup of flour, chicken pieces, tarragon, salt and pepper in a plastic bag to coat.
3. Brown chicken with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
4. When chicken is done, remove from pan.
5. Add sliced onions and mushrooms to the pan and saute until browned, in 2 tablespoons of butter and 2 tablespoons of olive oil.
5. Put chicken back in pan. Add 1 cup of chicken broth, a 20 oz can of chopped tomatoes, 1 can of sliced black olives, and 1-2 cloves of garlic.
6. Bring to a boil, then simmer for 40 minutes.
7. Serve over penne pasta.

Serves 4-6

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