Recipe Records - Chicken a La Marengo

Chicken a La Marengo Recipe from The Pittsburgh Press

Saturday, May 14, 1904

Did you know Newspapers.com is filled with delicious recipes that are easy to make' This chicken dish is not ordinary, it's extraordinary. A La Marengo is a French cooking term to describe a seasoning for sautéed chicken. The garnish typically has garlic, mushrooms, olive oil, and onion'all of it simmering together in a wine sauce with the chosen meat. Make sure the mixture thickens and you'll be rewarded with a delicious meal, ready to serve.

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Ingredients:

Chicken
4 Tablespoons of Olive Oil
3 Shallots
1 Clove of Garlic
1 Bay Leaf
Parsley
Thyme
Chicken Stock
1 Tablespoon of Flour
Mushrooms
1 Egg Yolk
White Wine
Salt and Pepper for Taste

Directions:

Heat oil in pan
Add chopped shallots and chopped garlic
Add bay leaf, thyme, and parsley
Mix well
Place chicken in the pan and cook until nicely browned and tender
Remove chicken from the pan
Skim out the shallots and other flavorings from the remaining oil
Add a tablespoon of flour to the pan and stir until smooth and brown
Add one and a half cups of chicken stock
Add mushroom slices
Stir together until smooth
Add egg yolk, salt, and pepper
Add white wine
Return the chicken to the sauce, cover and steam for 10 minutes
Arrange the chicken on a plate and pour the sauce on top

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