Chicken and Peppers Marengo
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
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Colorful and lively, this skillet dish stars tender chicken tumbled with sweet red and green peppers, mushrooms, and tomatoes in a garlicky, savory sauce. The peppers stay bright and just-tender for a fresh crunch, while a pinch of sugar rounds everything out. Spooned over hot rice, it is a vibrant, satisfying supper that brings a bit of Mediterranean cheer to the weeknight rotation.
Ingredients
Ingredients
- 16 Oz Tomato - Peeled
- 4 1/2 Oz Mushrooms - Sliced
- 4 - Chicken Breasts - Boned
- 1 - Green Pepper
- 1 - Sweet Red Pepper
- 3 Stalks Celery
- 2 Tbsp Butter
- 1 Clove Garlic - Minced
- 1 pkg Onion Soup Mix
- 2 Tbsp Soya Sauce
- 2 Tbsp Corn Oil
- 1 - Onion - Sliced
- 1/2 Tsp White Sugar
Directions
Directions
- Drain tomatoes and mushrooms, reserving juice.
- Cut chicken, peppers, celery and tomatoes into bite-sized pieces.
- Melt butter in large skillet.
- Brown chicken and garlic.
- Remove chicken from skillet.
- Combine soup mix and reserved juices, mixing well.
- Stir soup mixture into pan drippings in skillet.
- Add chicken, tomatoes and mushrooms.
- Simmer for about 20 minutes.
- Combine soy sauce and oil in separate large skillet; heat.
- Coat skillet well with oil mixture.
- Add peppers, celery and onion.
- Cook over medium heat for 5 minutes or until just tender.
- Combine vegetable mixture and chicken mixture.
- Add sugar; simmer for 15 minutes.
- Serve over hot cooked rice.
Nutrition
Per serving · 4 servingsCalories
330
Fat
14 g
Saturated fat
5 g
Carbohydrates
16 g
Sugar
3 g
Fiber
2 g
Protein
32 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 16 Oz Tomato - Peeled
- 4 1/2 Oz Mushrooms - Sliced
- 4 - Chicken Breasts - Boned
- 1 - Green Pepper
- 1 - Sweet Red Pepper
- 3 Stalks Celery
- 2 Tbsp Butter
- 1 Clove Garlic - Minced
- 1 pkg Onion Soup Mix
- 2 Tbsp Soya Sauce
- 2 Tbsp Corn Oil
- 1 - Onion - Sliced
- 1/2 Tsp White Sugar
