Quick Dinner: Chicken Marengo with Vegetables

Ingredients:

• 3 large chicken fillets, thinly sliced ​​(lightly freeze the fillets before slicing)
• 0.5 cups premium flour
• 3 tablespoons of vegetable oil
• 1 medium sweet onion, thinly sliced
• 220 g mushrooms, thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 2 tbsp tomato paste
• 0.5 cups white wine
• 0.5 cups beef broth
• 1 can (400 g) of canned chopped tomatoes
• 0.5 tbsp butter

Preparation:

1. Season the chicken with salt and black pepper and lightly dust with flour. Heat the vegetable oil in a large skillet over medium-high heat and add the chicken. Fry on both sides until golden brown, about 3 minutes per side.
2. Remove from the pan to a plate. Add more oil to the same pan, if needed, along with the onion, mushrooms, and yellow pepper, and cook until the vegetables are softened and fragrant but not wilted, about 5 minutes. Season with salt and pepper to taste. Add the tomato paste and cook for a few minutes to remove the raw flavor.
3. Increase the heat, add wine to deglaze the pan (scrape up any browned bits), and simmer for 2-3 minutes. Add the beef broth and tomatoes. Once the liquid begins to boil, add the browned chicken and any juices, and reduce the heat. Cook until the chicken is heated through, about 3 minutes.
4. Turn off the heat and stir in the butter. Transfer to a serving platter and serve immediately.