You are here: Home » Recipes » Chicken Marengo – Low Salt Chicken Marengo – Low Salt Recipe by American Heart Association Yield 6 servings This dish stars chicken that is seared, then cooked in an herbed tomato and wine sauce to keep it moist and tender. PrintEmail Serve on a bed of spinach pasta and add a tossed salad for a tempting and nutritious meal. Ingredients 1/2 teaspoon pepper6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded2 teaspoons olive oil8 ounces button mushrooms, sliced1 medium red onion, chopped2 medium garlic cloves, minced1 (14.5-ounce) can diced no-salt-added tomatoes, undrained1/2 cup marsala or dry white wine (regular or non-alcoholic)1 teaspoon sugar1 teaspoon dried oregano, crumbled1/2 teaspoon dried thyme, crumbled1/4 to 1/2 teaspoon crushed red pepper flakes (optional) Instructions Sprinkle the pepper over both sides of the chicken. Using your fingertips, gently press the pepper so it adheres to the chicken. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 minutes on each side (the chicken won’t be done at this point). Transfer to a plate. Set aside. In the same skillet, stir together the mushrooms, onion, and garlic. Cook over medium heat for 3 to 4 minutes, or until soft, stirring occasionally. Stir in the remaining ingredients. Return the chicken to the skillet. Spoon the sauce over the chicken. Increase the heat to medium high and bring to a simmer. Reduce the heat to medium low. Cook, covered, for 25 minutes. Reprinted with permission from the American Heart Association’s Low Salt Cookbook, 4th Edition (Clarkson Potter, May 2011).