Chicken Marengo

Isn't this picture gorgeous? I love Google. I just tried this recipe last week! It tasted fabulous! I just had the chicken by itself but it would be really good with a pasta.  Enjoy!

 Ingredients

Serves 4

• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 skinless, boneless chicken breasts
• 4 teaspoons olive oil, divided
• 1 medium yellow onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 1 can (14.5 ounces) whole tomatoes, undrained
• 1/2 cup chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

Side note: I used diced canned tomatoes instead of whole ones. That way you don't have to cut them to eat them with the chicken

Directions

The recipe doesn't go into the prep for the chicken so you can do whatever you want. What I did was cut the chicken in about 2x1 pieces and then pounded them to about a quarter of an inch.

1.Sprinkle chicken with salt and pepper.

2.In a large skillet heat 2 teaspoons of olive oil over medium-high heat. Add chicken to skillet; sauté on both sides, about 10 minutes. Place chicken on plate; cover with foil to keep warm.

3. Add remaining oil to skillet and heat over medium heat. Add onion and garlic; cook, stirring frequently, until golden, about 3 minutes.

4. Add tomatoes with liquid, chicken broth, basil and thyme. Bring to a boil; cook for 5 minutes, stirring occasionally to break up tomatoes.

5.Return chicken to skillet. Simmer the mixture until chicken is no longer pink, about 10 minutes longer.

6. Place chicken on serving plates. Spoon tomato mixture evenly over chicken. Serve immediately.

Side note: I used a electric skillet to saute, cook, and serve the chicken. If you're cooking the chicken in smaller pieces and for more then 4 people it's a lot easier this way.