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Chicken Marango Recipe

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This recipe for Chicken Marango, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Friday, May 29, 2009


2 1/2 lb. chicken cutlets, cut up in small pieces
1 (15 oz.) can chicken broth
1 (15 oz.) can whole tomatoes, mashed
8 oz. fresh mushrooms, sliced
3/4 of a 15 oz. can of small black olives, sliced or whole
1/2 to 3/4 cup flour
1 tsp. tarragon
1/2 tsp. oregano
salt and pepper to taste
olive oil
1 small onion, sliced
1 clove garlic, minced

Mix together the flour, tarragon, oregano, salt and pepper. Dredge the chicken in the flour mixture. In a large non stick skillet, add about 2 T. butter and about 1 T. olive oil. When hot, add the chicken; saute until golden. Remove chicken from pan and add sliced onion. Saute until tender. Add minced garlic and mushrooms and saute about 5 minutes. Add the chicken, tomatoes, chicken broth and olives. Cook, covered, on simmer for 20-25 minutes.




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