Chicken Marengo RecipeLegend has it that Napoleon Bonaparte's chef created this dish following the battle of Marengo in 1800. Napoleon was a tough boss, so if it was good enough for him, you know it must be pretty good.
The dish traditionally includes black olives, but I've specified kalamata olives, as they're my favorite. You can use any black olives you like, though.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 4 chicken breast filets, boneless & skinless
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, peeled and sliced
- 1 cup grape tomatoes (or cherry tomatoes), sliced into halves or thirds
- 1 cup dry white wine
- ½ cup Kalamata olives (or other black olives), pitted and chopped
- ¼ cup fresh thyme leaves, stripped from their stems
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Season chicken breasts with Kosher salt and freshly ground black pepper.
- Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add chicken to pan and cook 2-3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside.
- Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about 2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomato wedges. Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.
- Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.