Chicken Marengo

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 6 ounce chicken breasts, sliced in 1/4 inch strips
  • 4-5 shrimp 21-25 count, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 medium sweet onion, diced
  • 1/4 cup mixed olives, pitted
  • 1/2 cup artichoke quarters, drained
  • 1/2 cup red wine
  • 1/2 cup sauce espagnol (brown sauce)
  • 1/4 cup grape tomatoes, split


Season the chicken breast with salt and pepper and lightly dredge in flour.

Heat a large sauté pan for 2 minutes over medium heat on the Wolf Burners. Add the oil, chicken, and onions. Brown on both sides for about 2 minutes or until nicely golden.

Add the shrimp and cook for an additional minute. Season with salt and pepper. Turn up the heat, add the wine to de-glaze the pan, and let it reduce for a moment until the alcohol is no longer fragrant.

Add the brown sauce and stir. Once the mixture begins to bubble, add the tomatoes, olives, and artichokes. Cook for 1 minute longer, but be careful not to overcook the mixture or it will become tough and dry. Garnish with fresh chopped parsley and serve immediately.