Chicken Marengo with Mushrooms

  • Yield: 4 servings


2teaspoons olive oil
4-- (8-ounce) boneless, skinless chicken breast halves
12ounces (about 5 cups) fresh white button mushrooms, sliced
2cups frozen pearl onion, thawed
1teaspoon minced garlic
1teaspoon dried thyme, crushed
1teaspoon ground black pepper
1-- (14-ounce) can unsalted diced tomatoes, undrained
2teaspoons dry white wine



  1. In a Dutch oven or skillet, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.
Recipe courtesy of the Mushroom Council and

Nutritional Info *per serving

  • Calories 263
  • Fat 4.3g
  • Saturated Fat 1g
  • Cholesterol 82mg
  • Sodium 263mg
  • Carbohydrate 39g
  • Fiber 1g
  • Protein 0g