4-Step Chicken Marengo

Directions

1. 1
   Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
2. 2
   In a large saute pan, heat the oil over medium-high heat and add the chicken.
3. 3
   Brown on both sides, until nicely golden, about 3 minutes per side.
4. 4
   Remove from the pan and set aside on a plate.
5. 5
   In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes.
6. 6
   Season with salt and pepper, to taste.
7. 7
   Stir in the tomato paste and cook a few minutes to cook out the raw flavor.
8. 8
   Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
9. 9
   Add the beef broth and tomatoes.
10. 10
    Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.
11. 11
    Cook until the chicken is warmed through, about 3 minutes.
12. 12
    Turn the heat off and stir in the butter.
13. 13
    Transfer to a serving platter and serve immediately.