H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

　　

Ingredients

Makes 4 servings

　　4 (6-ounce) skinless boneless chicken breast halves

　　1/4 cup all-purpose flour

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　3 large portabella mushrooms, stems and gills discarded and caps thinly sliced

　　1 small shallot, finely chopped

　　1 garlic clove, minced

　　1/2 teaspoon dried thyme, crumbled

　　1/2 cup dry red wine

　　1 (14- to 15-ounce) can whole tomatoes, drained and chopped

　　1/2 cup beef or veal demi-glace*

　　1/2 cup water

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken. Seal bag and shake to coat, then remove chicken, knocking off excess flour. Arrange in 1 layer on a plate.

　　

Step 3

Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté chicken, smooth sides down, until golden, about 2 minutes. Turn over and sauté 1 minute more. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.

　　

Step 4

Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and sauté over moderately high heat, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes. Season with pepper.

　　

Step 5

Return chicken to skillet and simmer, turning, about 1 minute.

　　

Step 6

*Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute according to package instruction — specialty foods shops and More Than Gourmet (800-860-9385).