Chicken Marengo

This recipe originated from a dinner that I had on the Dandy, a river boat cruise on the Potomac River in Washington DC. My great uncle actually called the chef and had the recipe faxed to my mom. Over the years, I have taken that original base recipe and modified it to taste. 

Ingredients: 
4 pcs thin sliced boneless skinless chicken
OR 
2 pcs of regular chicken breast (approx 3/4 - 1" thick)
1/2 cup Chardonnay (one that you would be willing to actually drink)
28 oz Can of Crushed Tomatoes
1 Large red onion
2 Tbsp Olive Oil

* Kosher Salt
* Black Pepper
* Paprika 
* Garlic Powder

It is recommended to cook this using a large stainless deep skillet: Berghoff Boreal 10-In. Stainless Steel Covered Deep Skillet (Google Affiliate Ad)

Preparation:
Thinly slice the entire onion into 1/8" to 1/4" slices cut in half lengthwise. Heat up a skillet over medium heat with 1 tbsp of olive oil and add onions and a pinch of salt. Sautee onions until they become translucent. 

In a shallow bowl, mix together the dry spices. Slice chicken into 3/8" or 1/2" strips and coat generously with seasoning until well seasoned. Spread the onions out in the skillet to the edges, add the remaining oil and the chicken to the pan. Mix well until chicken cooks through. 

Spread the chicken and onion mix to the outsides of the pan and deglaze the pan with the Chardonnay.  Add the crushed tomatoes and stir well until well incorporated (may not be all 28 oz of the can), reduce the heat to low and cover.  Stir occasionally and after 5 - 10 minutes of cooking covered, prop the lid open and allow the mixture to reduce. 

Serving:
The serving suggestion for this dish is with brown rice cooked with a small amount of butter and optionally a cooked green vegetable such as green beans. If I recall correctly, the Dandy served this with french cut green beans and sliced almonds but that may be over the top for a during the week dinner. Use a slotted spoon to pile on the chicken including some but not all of the sauce mix. 

Nutrition Information:
This dish can serve between 2 and 4 depending on how much chicken is mixed in. The sauce recipe is the same for the 2 or 4 serving portion of chicken.  In Weight Watchers Points Plus value, this is between 4 and 6 points for the chicken and portion of the sauce. If you add rice, calculate the value of the rice but I find that Carolina Brown rice is 4 points per serving. In total this is a decent portion meal with a fair amount of food for a relatively low point value.