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
2 (8 oz.) skinned chicken breasts
6 oz. mushrooms, quartered
12 cocktail onions
Flour to dust breasts
6 oz. low sodium beef stock
3 oz. tomato paste
1/2 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
1/2-1 tsp. garlic powder

1. Prick 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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