Crock Pot Chicken Marengo Chicken Marengo Chicken-
Sausage Marengo
Crock Pot Chicken Marengo
Chicken parts or boneless breasts (enough for family) 1
packet spaghetti sauce mix (1 1/2 oz.)
1/2 cup dry white wine 2 fresh tomatoes, quartered *1/4 lb.
fresh mushrooms
Place chicken in bottom of crock pot. Combine dry spaghetti
sauce mix with wine and pour over chicken. Cover and cook on
low 6 or 7 hours or until tender. Turn control to high. Add
tomatoes and *mushrooms and cook until tomatoes are done.
*Mushrooms can be added earlier for more flavor.
Chicken Marengo
1 Tbsp. Promise margarine
1 (1oz.) skinned chicken breasts 6 oz. mushrooms, quartered
12 cocktail onions Flour to dust breasts 6 oz. low
sodium beef stock 3 oz. tomato paste
2/2 clove garlic 1 tsp. Italian seasoning 3 oz. red wine
Melt margarine in pan. Dust chicken breasts in flour and
brown each side in margarine. Stir in mushrooms and onions.
Stir in tomato paste, garlic and Italian seasoning. Add red
wine. Bring to boil; add beef stock and simmer until chicken
is done (about 10 to 15 minutes). Yield: 4 servings.
Nutritional Information per serving: 231 calories, 7 g fat,
100 mg cholesterol, moderate sodium.
Chicken-Sausage Marengo
1 lb. Italian sausage 2 Tbsp. butter 2 Tbsp. oil 2
chickens worth of pieces About 12 oz.-1 lb. mushrooms,
sliced 1 can pitted ripe olives with 1/4 cup of liquid
About 1/2-3/4 cup chopped red and green peppers 1 Tbsp.
parsley flakes 1 stalk celery, chopped About 1 onion,
chopped 2 tsp. Italian seasoning
3/2-1 tsp. garlic powder
4. [censored] and brown sausage. Prefreeze and slice if desired.
Put in a large (4-6 quart) casserole. 2. Brown chickens.
Add to above. 3. Brown mushrooms - cover and cook
slightly to get out liquid; scrape out pan. Add to above.
4. Add everything else - stir cover and bake at 350
degrees for 1-1 1/2 hours.
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