Campbell’S Chicken Marengo Recipe
Chicken Marengo is a classic French dish that originated during the Napoleonic Wars. It is a flavorful and hearty chicken stew that is traditionally made with tomatoes, mushrooms, and white wine. This version of Chicken Marengo uses Campbell's Cream of Mushroom soup to simplify the cooking process without compromising on taste.
Prep Time: 15 minutes Cook Time: 45 minutesIngredients:
- 4 boneless, skinless chicken breasts
- 1 can Campbell's Cream of Mushroom soup
- 1 cup chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 can diced tomatoes
- 1/2 cup white wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions: How to Cook Campbell'S Chicken Marengo
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and garlic. Cook until softened, about 3 minutes.
- Add the sliced mushrooms and cook until they release their juices, about 5 minutes.
- Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the Campbell's Cream of Mushroom soup, chicken broth, diced tomatoes, and dried thyme. Stir to combine.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 20-25 minutes, or until the chicken is cooked through.
- Adjust seasoning with salt and pepper to taste.
- Serve the Chicken Marengo hot, garnished with chopped fresh parsley.
