Rigatoni with Chicken Thighs

Directions for: Chicken Marengo with Fried Eggs

Ingredients

Sauce

2 Tbsp (30 mL) unsalted butter

1 lb(s) (454 g) mixed mushrooms, cleaned and thinly sliced

2 shallots, minced

2 vine-ripe tomatoes, each cut into 8 wedges

cup (125 mL) white wine

2 Tbsp EACH (60 mL total) finely diced red and yellow bell pepper

cup (125 mL) crushed canned tomatoes

1 Tbsp (15 mL) finely sliced flat leaf parsley

1 lb(s) (454 g) peeled and deveined white shrimp (size 21-30)

Chicken

cup (60 mL) olive oil

4 boneless, skinless chicken breasts (each about 5 oz/142 g), pounded to a 1/4-inch thickness and seasoned with salt and pepper

cup (125 mL) all-purpose flour

2 large eggs, beaten

Directions

Sauce

1. In a large skillet set over medium-high heat, add butter and mushrooms and saut until all the liquid has evaporated, about 10 minutes, then stir in shallots and garlic and cook until mushrooms are golden, about 5 minutes more.

2. Stir in tomato, wine, bell peppers and crushed tomatoes, bring to a boil, then reduce heat to medium-low and cook until sauce has reduced by half.

3. Add parsley and shrimp and cook just until shrimp turn pink, about 5 minutes more.

Chicken

1. Heat oil in a large skillet set over medium-high heat.

2. Working with one piece at a time, dredge chicken in flour, then in egg and place in skillet and cook until golden, about 3 minutes per side. Keep cooked chicken in a low oven until ready to serve.

3. To Plate: On each of four plates, place a chicken cutlet, spoon over sauce, top with a sunny-side-up fried egg, and garnish with chopped parsley. Serve immediately.

See more: Chicken, Eggs/Dairy, Main, Moderate, Saute, Fry, French