Dinner Anyone?

This recipe is delicious and so easy to make. I got it from a "Cuisine at Home" magazine. I served this with garlic mashed potatoes (red potatoes with skins). The recipe said to serve it on polenta, but since I'm not a fan of polenta, I decided to try the potatoes. Take your pick. Either way it's great! A tip : Cut the chicken breasts into uniform pieces so they cook at the same rate. Anyone want to come over for Chicken Marengo?

Chicken Marengo

1/4 cup all-purpose flour
1 tsp. each - kosher salt, black pepper and red pepper flakes
1 lb. boneless, skinless chicken breast halves, cut into 2" chunks
3 oz. prosciutto, diced
1/4 cup olive oil
2 cups sliced onion
1 tbsp. minced garlic
1/2 tsp. dried thyme
1/2 cup dry white wine
1 (14.5 oz) can diced tomatoes in juice
1 cup low sodium chicken broth
1/2 cup pitted and chopped kalamata olives
1 tbsp. fresh lemon juice
lemon zest
Chopped fresh parsley

Combine flour, salt, pepper and pepper flakes in a paper bag. Add chicken and toss to coat. Set aside.

Saute prosciutto in oil in a large saute pan over med high heat until crisp, 3-4 minutes. Remove to a paper-towel-lined plate; set aside.

Cook chicken pieces in same pan over med high heat until browned on both sides. Remove chicken to a separate plate.

Saute onion in same pan over med high heat until softened, about 5 minutes. Add garlic and thyme; cook 1 minute.

Deglaze pan with wine, scraping up bits on bottom of pan, and reduce until evaporated.

Add tomatoes, broth, and olives; bring to a boil. Reduce heat to a simmer. Return chicken with residual juices and prosciutto to the pan; simmer to thicken, 5 minutes or so. Stir in lemon juice.

Serve with polenta or garlic mashed potatoes. Makes 5 cups.