Chicken marengo, the famous french dish invented on napoleon's battlefield

Name: Chicken marengo, the famous french dish invented on napoleon's battlefield
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 4 skinless, boneless, chicken breasts, about 6 ounces each; Kosher salt and freshly ground black pepper; All purpose flour; ¼ cup extra virgin olive oil; 4 small yellow onions, peeled and chopped, about 1 cup; 1 ½ cups sliced fresh button mushrooms; 2 teaspoons chopped Italian flat leaf parsley; 1 clove of garlic, finely minced; Generous pinch of dried thyme and oregano; ½ cup Italian Prosciutto, diced; 1 14-ounce canned whole tomatoes, cut into pieces, juices reserved; 1 cup dry white wine; 1 tablespoon brandy; 1 tablespoon tomato paste; 1 tablespoon flour; 4 6 chopped good quality anchovies, chopped (optional, but recommended); 1 cup olives, preferably small French ones

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Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

Dry the chicken well and season with kosher salt and freshly ground black pepper. Dust the chicken pieces lightly in flour.
In a large skillet heat the olive oil and sauté the chicken until it is golden brown, turning frequently so that all pieces are done evenly. If they don't all fit, cook them in two batches.
Do not crowd in the skillet or they will steam. When the chicken is browned nicely on both sides, remove and cover to keep warm.
In the same skillet put chopped onions, sliced fresh mushrooms, minced parsley, and, if necessary, a little more olive oil. Cook until the mushrooms are tender, seasoning the mushrooms with salt and freshly ground black pepper as they cook.
Add garlic and cook for one minute more. Add the thyme, oregano, and Prosciutto cook for another minute, and then add the tomatoes, dry white wine, brandy, tomato paste and flour.
Mix and blend the ingredients well, and allow it simmer over a medium flame for about 10 minutes. Now put the chicken back in the sauce, cover the pan, and cook for about 30 minutes, or until the chicken is completely tender.
Add the anchovies to the sauce about 10 minutes before it is ready and the olives five minutes before you serve. Serve in the sauce. If the sauce is too thick, add a little of the reserved tomato juice.