Easy, Tasty Chicken Marengo With Mushrooms, Garlic, and Tomatoes

Gather the ingredients. The Spruce Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly. Set aside. The Spruce In a large skillet or sauté pan over medium heat, sauté the onions and sliced bell pepper, if using, in 1 to 2 tablespoons of the olive oil until translucent. Remove to a plate. The Spruce Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside. The Spruce Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned–about 3 to 4 minutes. The Spruce Add the garlic and continue cooking for 1 minute longer. The Spruce Pour the wine into the pan and cook until almost evaporated. The Spruce Add the chicken stock, tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil. The Spruce Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed. The Spruce Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked. The Spruce Remove the bay leaf and parsley sprigs from the sauce. The Spruce Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley. The Spruce Serve with hot cooked pasta, egg noodles, or rice.