Chicken Marengo

01Method

1. 1

   Pat the chicken dry, season both sides with salt and pepper, then coat lightly in flour. Heat oil in a large sauté pan over medium-high heat and sear the chicken until golden brown on each side, about 3 minutes per side. Transfer to a plate and set aside.

2. 2

   Using the same pan, add a little extra oil if necessary and cook the onion, mushrooms and yellow pepper over medium-high heat for around 5 minutes, until softened and aromatic but still with some texture. Season to taste.

3. 3

   Add the tomato paste and stir for a couple of minutes to eliminate the raw flavour. Increase the heat, pour in the wine to deglaze the pan and allow it to reduce for 2–3 minutes. Pour in the beef broth and chopped tomatoes and stir to combine.

4. 4

   When the sauce starts to bubble, return the chicken paillards along with any resting juices to the pan and lower the heat to a gentle simmer. Cook for about 3 minutes until the chicken is heated through. Remove from heat, swirl in the butter and serve immediately on a warmed platter.