Archive for Wednesday, December 9, 1998


December 9, 1998


Chicken Marango

10 to 12 slices of bacon

8 boneless, skinless chicken breasts

Seasoned flour for dredging

2 medium onions, chopped

2 to 3 cloves of garlic, minced

1 15-ounce can diced tomatoes, with juice

1 8-ounce can whole button mushrooms, drained with the liquid reserved

1/4 cup chopped parsley, divided

In a large saute pan, fry bacon until crisp. Remove bacon to drain on paper towels; keep bacon grease in pan. Crumble bacon when drained. Dredge chicken breasts in flour to coat; save remaining flour. Brown chicken breasts in bacon grease. Place in a 9- by 13-inch baking dish. Pour off half of the remaining grease. Saute chopped onions in grease until soft. Add minced garlic and remaining flour; stir to form a roux. Add tomatoes, mushrooms, half the parsley and half the bacon. Heat to boiling, stirring constantly. If tomato gravy is too thick, thin with reserved mushroom liquid. Pour gravy over Sprinkle remaining parsley over chicken and serve. Makes eight servings.

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