Napoleon's Chicken Marengo

Ingredients

• 4 6 oz chicken breast
• 1 tsp salt
• ½ cup all-purpose flour
• 4 tbsp olive oil (or enough to brown chicken)
• 2 clove garlic, minced
• 1 cup onion, chopped optional
• 1 cup canned tomato, diced
• ¾ cup cooking Sherry
• 1 cup mushrooms, sliced
• 8 ea shrimp optional
• 4 ea texas toast (French or Italian)
• 4 tbsp butter
• 1 tbsp parsley, chopped optional
• 4 whole egg

Steps

1. Salt and pepper chicken and pat in seasonings.
2. Heat olive oil to med-high.
3. Dredge chicken in flour and add to heated oil. Brown on both sides, about 3 minutes each side. Place browned chicken on paper towels.
4. In same skillet, saute onions 5 minutes, add minced garlic and cook another 5 minutes.
5. Add tomatoes, cooking sherry, and stir until bubbly. Lower heat to a low simmer.
6. Return chicken pieces to skillet.
7. Simmer for 1 hour if using dark meat, 45 mins if using breasts. Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth (or to your liking) At first 15 min interval, taste sauce and add S&P to your taste.
8. Preheat oven to 400 degrees
9. Add mushrooms and shrimp to simmering chicken at 50 mins (dark meat) or 35 mins breasts), respectively, assure shrimp is simmering in sauce until just pink.
10. Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins), or bake Texas Toast per directions.
11. Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
12. Add 2 shrimp on top or around chicken
13. Sprinkle a little parsley on each serving (optional)
14. (Optional) Fry eggs in olive oil or bacon grease, Sunny side up.
15. Place egg by side of chicken serving, S&P to taste