Napoleon's Chicken Marengo
From Blue Highlands · Public · On Public Aug 2026
Prep 20 min · Cook 45 min · 4 servings · 774 cal / serving
Flour-dusted chicken browned in olive oil, then simmered in a tomato–cooking sherry sauce with garlic, onion, and mushrooms. Served over Texas toast with shrimp and a sunny-side egg. A classic French victory supper, made for the weeknight table.
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
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Salt and pepper chicken and pat in seasonings.
1 tsp salt - 2
Heat olive oil to med-high.
½ cup all-purpose flour4 tbsp olive oil (or enough to brown chicken) - 3
Dredge chicken in flour and add to heated oil
½ cup all-purpose flour - 3a
Brown on both sides, about 3 minutes each side
- 3b
Place browned chicken on paper towels
- 4
In same skillet, saute onions 5 minutes, add minced garlic and cook another 5 minutes.
2 clove garlic, minced1 cup onion, chopped optional - 5
Add tomatoes, cooking sherry, and stir until bubbly. Lower heat to a low simmer.
1 cup canned tomato, diced¾ cup cooking Sherry - 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.
4 oz chicken breast - 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.
4 oz chicken breast4 tbsp olive oil (or enough to brown chicken)1 cup mushrooms, sliced8 ea shrimp optional4 ea texas toast (French or Italian) - 10
Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins), or bake Texas
4 tbsp olive oil (or enough to brown chicken)4 ea texas toast (French or Italian)4 tbsp butter - 10a
Toast per directions
4 ea texas toast (French or Italian) - 11
Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
4 ea texas toast (French or Italian) - 12
Add 2 shrimp on top or around chicken
8 ea shrimp optional - 13
Sprinkle a little parsley on each serving (optional)
1 tbsp parsley, chopped optional - 14
(Optional)
4 tbsp olive oil (or enough to brown chicken)4 whole egg - 14a
Fry eggs in olive oil or bacon grease, Sunny side
4 tbsp olive oil (or enough to brown chicken)4 whole egg - 15
Place egg by side of chicken serving, S&P to taste
4 whole egg
Nutrition
Per serving · 1 toast with 1 chicken breast, 2 shrimp, and a whole egg.
Protein
55 g
Carbs
48 g
Fat
36 g
Sat. fat 12 g · Fiber 2.4 g · Sugar 5.1 g · Sodium 329 mg · Cholesterol 243 mg