Tuesday, February 28, 2012

Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice

So tonight I made an amazing dinner all for myself... I know it's sad, but I love to cook, and even though my husband is away, I'm still cooking healthy and wholesome meals for myself :)

Tonight's menu consisted of Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice... Can you say YUM?! Imagine browned chicken in a pan deglazed with white wine in a sauce with fire roasted tomatoes and sautéed mushrooms, gala apple chunks, fresh yellow bell pepper slices, and sweet onion slices. Finish it off with a side of brussels sprouts roasted with kosher salt, pepper, and red pepper flakes and brown rice and you have yourself a d-lish meal!

Now that your mouth is watering, why I don't I give you the recipe so you can make it for yourself and experience the amount of flavor it has! Absolutely wonderful :)

Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice


  • 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all purpose flour (omit if you are GF)
  • 3 tablespoons vegetable oil (or use a Misto/cooking spray)
  • 1 medium sweet onion, sliced
  • 1/2 pound mushrooms, sliced
  • 1 yellow bell pepper, seeded and julienned
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1/2 cup beef broth
  • 1 (14-ounce) can chopped tomatoes
  • 1/2 tablespoon butter


Season the chicken with salt and pepper, to taste, and lightly dredge in flour (omit if GF). In a large saute pan, heat the oil (or use Misto/cooking spray) over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. 
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. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. 
Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. 
Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
Roasted Red Pepper Brussels Sprouts
15 large brussel sprouts (Cut into quarters)
Olive oil cooking spray
1 tsp red pepper flakes
Pre-heat an oven to 375 degrees. Place quartered brussels sprouts on a sheet pan and spray with olive oil cooking spray. Sprinkle red pepper flakes, salt, and pepper over sprouts. Shake pan to toss and coat evenly. Place in oven for approximately 20-25 minutes, or until you see the outside leaves crisp and get brown around the edges.

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