Chicken Marengo

June 11, 2016

Directions

1Season chicken with salt, pepper, Accent, and paprika. Brown chicken in butter.

2Heat chicken stock on top of stove in oven proof casserole. Add tomatoes, ham, onions, mushrooms, wine and chicken.

3Bake uncovered at 425 degrees for 1 to 1 1/2 hours.

4Remove from oven; remove ingredients from broth. Heat broth to boiling. Thicken with the milk and flour mixture. Stir until thicken.

5Serve chicken breasts over a bed of wild rice. Pour sauce over all.

8 chicken breasts, skinned and boned

1/4 teaspoon salt

pepper

1/4 teaspoon Accent® seasoning mix

1/4 teaspoon paprika

1/4 cup butter

2 cups chicken stock

6 tomato slices

1/2 cup ham, diced

1 cup pearl onions, frozen

1 cup mushroom, sliced

3 tablespoons flour

1/2 cup milk

00:00