Although chicken sautés can be varied almost infinitely by changing the garniture, the cooking method for the chicken sauté remains the same. Chicken Marengo was originally served with deep-fried eggs and crayfish, but most restaurants and home cooks usually serve this version.
|salt and pepper||to taste||to taste|
|chicken stock (brown chicken stock or white chicken stock)|
|garlic cloves, crushed, peeled|
|tomatoes, peeled, seeded, chopped|
|green olives, pitted|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.