Chicken Marengo – Low Salt

  • 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.

Serve on a bed of spinach pasta and add a tossed salad for a tempting and nutritious meal.


1/2 teaspoon pepper
6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2 teaspoons olive oil
8 ounces button mushrooms, sliced
1 medium red onion, chopped
2 medium garlic cloves, minced
1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
1/2 cup marsala or dry white wine (regular or non-alcoholic)
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)


  1. Sprinkle the pepper over both sides of the chicken. Using your fingertips, gently press the pepper so it adheres to the chicken.
  2. 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.
  3. 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.
  4. 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).



Get every new post delivered to your Inbox.

Join 254 other followers