MINAMALIST CHICKEN MARENGO

It was 11:30 p.m., and we were off to the airport, an hour away. My brother, who was visiting from out of the country, opted to fly to a neighboring airport rather than a local one. Saving $800 is saving $800, and we didn't mind the drive.

I knew he'd be hungry after a long day of traveling, so I decided to make him one of my newest favorite chicken dishes: Minimalist Chicken Morengo. It's minimalist since it leaves out the typical mushrooms, and as you must know by now, I'm not a big mushroom fan. I headed out to my local CVS, and they had a few markdown thermoses to ensure it all stayed hot on the drive home.

He loved it! And I love making it because its delicious smell permeates the whole house while it's cooking. Plus, it's a simple and quick meal with just enough leftovers to enjoy again for lunch the next day. Perfect over rice or mashed potatoes. Or use to stuff a sweet potato or as taco meat with lots of cheddar cheese, lettuce and sour cream.

Minamalist Chicken Marengo

4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise)
1 can Muir Glenn mild fire-roasted diced tomatoes (I highly recommend the brand Muir Glenn. If you opt for a brand like Rotel, they will have more of a Mexican flavor profile, which is not what I'm going for here)
1/2 c. white cooking wine
3 cloves garlic, minced
1/2 tsp. thyme
3 green onions, cut up green and white parts
Extra virgin olive oil
Salt to taste

Salt chicken breasts and saute in a tablespoon of EVOO in a hot skillet. Brown on each side for about 2 minutes. Add in 1/2 of the cut up green onions and let cook for about a minute. Add garlic and thyme and saute for another 30 seconds. 

Add in the cooking wine and bring to a boil. Add in diced tomatoes around the chicken and gently stir. Turn the heat down to medium-low and cook for 20 minutes. Flip chicken over. Simmer for another 20 minutes or until tender. I like to break up the chicken into pieces with a fork to get the flavor mixed in towards the end of the cooking process.

Add a bit more salt and then top with the rest of the green onions.

Serve over mashed potatoes or rice. Top with the sauce. 

Serves 4